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Salmon Stir-fry

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	380
Total Fat	23 g
Saturated Fat	4 g
Sodium	407 mg
Total Carbohydrate	6.5 g
Dietary Fiber	2 g
Protein	35.5 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
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

Directions
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.

Exchanges
4.5 lean meats; 1 vegetable; 1 fat

Side Suggestions: Brown Rice

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