Skip to content past banner and navigation links

Teriyaki-Glazed Salmon With Stir-Fried Vegetables

A fresh and flavorful Asian-style dish that is as easy to make as it is colorful

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
20 minutes 15 minutes 4 servings 3 oz salmon, 1 C vegetables

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 teaspoon ground)
1 Tbsp scallions (green onions), rinsed and minced
1 Tbsp lite soy sauce

calories 253
Total fat 11 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 202 mg
Total fiber 3 g
Protein 21 g
Carbohydrates 16 g
Potassium 584 mg

Directions

  • 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 (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.

Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).

_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.