International
Teriyaki-Glazed Salmon With Stir-Fried Vegetables
a fresh and flavorful Asian-style dish that is as easy to make as it is colorful
Gather
Ingredients
For salmon
- 2 Tbsp light teriyaki sauce
- ¼ C mirin (or sweet rice wine)
- 2 Tbsp rice vinegar
- 2 Tbsp scallions (green onions), rinsed and minced
- 1½ Tbsp ginger, minced (or 1 tsp ground)
- 12 oz salmon fillets, cut into 4 portions (3 oz each)
For vegetables
- 1 bag (12 oz) frozen vegetable stir-fry
- ½ Tbsp peanut oil or vegetable oil
- ½ Tbsp garlic, minced (about 1 clove)
- 1 Tbsp ginger, minced (or 1 tsp ground)
- 1 Tbsp scallions (green onions), rinsed and minced
- 1 Tbsp lite soy sauce
Make it
Method
- 1
Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
- 2
Preheat oven to 350 ºF.
- 3
Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes.
- 4
Remove salmon from the marinade, and discard unused portion.
- 5
Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
- 6
Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute.
- 7
Add vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.
- 8
Serve one piece of salmon with 1 cup of vegetables.
- 9
Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.