Teriyaki-Glazed Salmon With Stir-Fried Vegetables
This light yet filling dish is as easy to make as it is colorful.
Ingredients
- 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
Directions
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Preheat oven to 350 degrees.
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To prepare salmon, mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10–15 minutes.
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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.
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To prepare vegetables, thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes.
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In large wok or sauté pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30–60 seconds.
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Add vegetables and continue stir-frying 2–3 minutes, or until heated through. Add soy sauce.
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Serve one piece of salmon with 1 cup vegetables.
