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Salmon Teriyaki




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/seafood.msnw

List of Ingredients




4 salmon fillets (4 ounces each), thinly sliced, or 3 (5-ounce) cans crabmeat, drained and flaked

1 (10-ounce) package frozen, thawed teriyaki-style or mixed vegetables

2 cups hot coked rice

SAUCE:
2 medium green onions, chopped

1/2 cup reduced-sodium chicken broth

1/4 cup rice-wine vinegar

2 tablespoons reduced-sodium soy sauce

1 teaspoon ground ginger

1/2 teaspoon granulated sugar

1/4 teaspoon crushed hot red pepper flakes


Recipe



1. To prepare sauce, in a small bowl, combine green onions, broth, vinegar, soy sauce, ginger, sugar and red pepper flakes. Mix well.

2. Spray a wok or large nonstick skillet with vegetable cooking spray. Heat wok over medium-high heat. Add salmon and 1/4 cup sauce to wok. Cook, stirring, until fish flakes easily when tested with a fork, about 5 minutes. Place salmon on a dish. Cover with foil and keep warm.

3. Spray wok with more vegetable cooking spray. Add vegetables and remaining sauce. Cook, stirring constantly, until heated through, about 10 minutes.

4. Place rice on a serving platter; arrange salmon and vegetables on top.

Serves 4
Calories 402
Fat 10 g
Cholesterol 80 mg
Sodium 411 mg