Teriyaki Salmon Stir-Fry
Time needed
20 min
preparation
Serving Size / Yield
6 servings
Ingredients
- 4 C. cooked white rice
- 2 tsp. sesame oil
- 1/4 C. teriyaki sauce
- 1/2 tsp. crushed pepper flakes
- 1 12 oz. package fresh stir-fry vegetables (about 2 1/2 C. combined broccoli, carrots and cauliflower)
- 1 red bell pepper, seeded and cut into small pieces
- 1 6 oz. pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
Directions
Cook white rice according to package directions and set aside. Heat oil in large skillet over medium-high heat. Add teriyaki sauce, pepper flakes and all vegetables; stir-fry 5 minutes or until vegetables are crisp-tender. Gently add Chicken of the Sea Salmon; heat for 1 more minute. Serve stir-fry over hot cooked rice.
Makes 6 servings.
Nutrition Information: Serving Size 1/6 of recipe; Calories 257; Calories from Fat 29; Fat 3.5 g.; Saturated Fat 1 g.; Carbohydrates 45 g.; Fiber 2 g.; Sugars 3 g.; Protein 11 g.; Cholesterol 12 mg.; Sodium 643 mg.; Vitamin A 100%; Vitamin C 78%; Calcium 4%; Iron 14%.
NOTE: You can substitute approximately 2 (6 oz.) cans drained salmon for 1 pouch.
