A salmon in a stir-fry, sensational!Try this high-protein, heart-healthy entree from Oxygen Magazine
- 6 ounces skinless salmon fillet (wild is healthier than farm-raised)
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- nonstick cooking spray or peanut oil
- 1 small onion, halved and sliced
- 6 ounces snow peas
- Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
- In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
- Marinate the fish for 30 minutes in the fridge.
- Coat a nonstick frying pan or wok with nonstick spray.
- Remove salmon from bag; discard leftover marinade.
- Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
- Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
- Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
- 9Serve with 1/2 cup of brown rice for each plate, if desired.