Teriyaki-Glazed Salmon With Stir-Fried Vegetables
This light yet filling dish is as easy to make as it is colorful.
- 12 ounces salmon fillets, cut into four portions
- 2 tablespoons light teriyaki sauce
- ¼ cup mirin or sweet rice wine
- 2 tablespoons rice vinegar
- 2 tablespoons scallions, rinsed and minced
- 1½ tablespoons ginger, minced
- 1 bag (12-ounce) frozen stir-fry vegetables
- ½ tablespoon peanut oil or vegetable oil
- ½ tablespoon garlic, minced (about 1 clove)
- 1 tablespoon ginger, minced
- 1 tablespoon scallions, rinsed and minced
- 1 tablespoon light soy sauce
Preheat oven to 350 degrees.
To prepare salmon, mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10–15 minutes.
Remove salmon from marinade. Place salmon on baking sheet. Bake 10–15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 degrees.
To prepare vegetables, thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes.
In large wok or sauté pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30–60 seconds.
Add vegetables and continue stir-frying 2–3 minutes, or until heated through. Add soy sauce.
Serve one piece of salmon with 1 cup vegetables.