Teriyaki-Glazed Salmon With Stir-Fried Vegetables

• 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

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.