Honey-Tamari Salmon Stir-Fry
Prep: 10 minutes
Cook: 10 minutes • Serves: 4
1 tablespoon PICS toasted sesame oil
1 medium red bell pepper, thinly sliced
2 cups PICS frozen vegetables such as broccoli, carrots and/or sugar snap peas
1/2 cup drained water chestnuts
1 leftover Market 32 salmon fillet (from Broiled Honey Salmon with Chipotle-Lime Baby Broccoli & Garbanzos recipe), cut into 1 x 2-inch pieces (about 1 pound)
2 tablespoons reduced sodium tamari
2 packages (8.8 ounces each) ready to serve jasmine rice
1 medium red bell pepper, thinly sliced
2 cups PICS frozen vegetables such as broccoli, carrots and/or sugar snap peas
1/2 cup drained water chestnuts
1 leftover Market 32 salmon fillet (from Broiled Honey Salmon with Chipotle-Lime Baby Broccoli & Garbanzos recipe), cut into 1 x 2-inch pieces (about 1 pound)
2 tablespoons reduced sodium tamari
2 packages (8.8 ounces each) ready to serve jasmine rice
1.In large skillet, heat oil over medium-high heat. Add pepper; cook 2 minutes, stirring frequently. Add vegetables and water chestnuts; cover and cook 4 minutes or until vegetables are tender-crisp. Add salmon and tamari; cook 3 minutes or until heated through, stirring occasionally. Makes about 6 cups.
2.Prepare rice as label directs. Makes about 2-2/3 cups.
3.Serve stir-fry over rice.
Approximate nutritional values per serving (1-1/2 cups stir-fry, 2/3 cup rice):
572 Calories, 17g Fat (3g Saturated), 90mg Cholesterol, 796mg Sodium,
63g Carbohydrates, 4g Fiber, 9g Sugars, 4g Added Sugars, 39g Protein