I recommend serving this dish over steamed brown jasmine rice. As a time saver, try steaming the frozen vegetables in the rice cooker as the brown rice cooks. Otherwise, steam the vegetables on the stovetop or in the microwave.
Heat oil over medium-high heat and saute salmon until the flesh is firm and the outside is just crispy, about 3 to 4 minutes a side, depending on the thickness of the salmon filet. Salt and pepper to taste. Remove salmon from pan and keep warm.
Add the steamed vegetables and a splash of orange juice to the pan and stir-fry for 2 to 3 minutes until the peas and edamame are barely browned and slightly crispy.
Add the sauce mixture and bring to a boil. Reduce the heat and simmer for about 5 minutes, until sauce thickens slightly. Add the salmon back into the pan for 2 minutes to warm it up.
Serve the salmon stir-fry over rice and drizzle remaining pan sauce over the entire dish.
A green salad with ginger dressing is a great accompaniment to this recipe!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 166 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 63.5mg||20 %|
|Sodium 1076mg||37 %|
|Potassium 675.3mg||18 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 17g|
|Protein 28.8g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 362
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