Salmon Stir-Fry
Sarah Caron
Updated Aug 8, 2011
Start with fresh or defrosted frozen salmon and your favorite frozen veggies, and this Asian-inspired stir fry will be ready in minutes.
Salmon Stir-Fry
- Prep Time 5 min
- Total 15 min
- Servings 4
- Ingredients 9
Ingredients
- 4 cups cooked rice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 lb salmon filets, cut the salmon into 1-inch chunks
- 2 cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
- 2 teaspoons seasoned rice vinegar
- 1/4 cup low-sodium soy sauce (plus extra for drizzling)
Instructions
-
Step1Cook rice in water as directed on package to make 4 cups cooked rice.
-
Step2Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
-
Step3Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
-
Step4Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
-
Step5Serve immediately over cooked rice with a little drizzle of soy sauce.
Nutrition
510
Calories
22g
Total Fat
29g
Protein
49g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 1250mg
- 52%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 0g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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