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Salmon Stir-fry
Nutrition Facts
| Serving Size | 1 |
| Calories | 380 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Sodium | 407 mg |
| Total Carbohydrate | 6.5 g |
| Dietary Fiber | 2 g |
| Protein | 35.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Salmon filet, cut into ¾-inch cubes | ¾ pound |
| Reduced sodium soy sauce | 1 teaspoon + 2 teaspoons |
| Fresh ginger, grated | 1 teaspoon |
| Rice wine vinegar | 1 tablespoon |
| Canola oil | 2 teaspoons |
| Garlic, minced | 2 cloves |
| Snow peas | ½ cup |
| Trimmed scallions, cut into 1-inch pieces | 4 |
| Water | 1 tablespoon |
- Directions
- Combine salmon, soy sauce, ginger, and rice wine vinegar in a resealable plastic bag. Toss to combine and marinate for 30 minutes to 1 hour in the refrigerator.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add salmon, discarding any excess marinade first, and stir-fry for 4-5 minutes, or until cooked through. Transfer to a plate.
- Add garlic and vegetables and cook for 2-3 minutes, until tender-crisp. Add salmon back in and also add water and remaining 2 teaspoons of soy sauce.
Exchanges
4.5 lean meats; 1 vegetable; 1 fat
Side Suggestions: Brown Rice
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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