Teriyaki Salmon and Vegetables

  • Prep 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
Teriyaki Salmon and Vegetables

Ingredients

1
tablespoon oil
1
lb. salmon fillets, cut into 1-inch pieces
1
teaspoon purchased chopped garlic and ginger stir-fry blend
2
cups fresh broccoli florets
1 1/2
cups thinly sliced carrots
1
cup thinly sliced celery
3
tablespoons water
1/2
cup purchased teriyaki baste and glaze

Steps

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  • 1
    Heat oil in large skillet or wok over medium heat until hot. Add salmon and stir-fry blend; cook and stir 3 to 5 minutes or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm.
  • 2
    In same skillet, combine broccoli, carrots and celery; cook and stir 3 minutes. Add water; cover and cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 3
    Gently stir in fish and teriyaki baste and glaze; cook until thoroughly heated.

Notes









Tips

Expert Tips

  • Serve this gingery fish and vegetable mixture over aromatic jasmine rice, available at Asian grocery stores, or basmati rice.
  • When purchasing fresh salmon fillets or steaks, select firm, moist, brightly colored fish. Salmon's color can range from bright red to pale pink or even off-white depending on the variety. Salmon is a moist, firm-fleshed fish, meaning that it stands up well to almost any cooking method, including broiling, grilling, poaching, microwaving or smoking. Use salmon as a main course, in pasta salads or as an appetizer. It can be served hot or cold.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup
Calories
320
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
85mg
28%
Sodium
920mg
38%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
13g
Protein
29g
% Daily Value*:
Vitamin A
290%
290%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 3 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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