Serving Size 1
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
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
- 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.