Recipe courtesy of the National Heart, Lung, and Blood Institute Prep time: 20 minutes Cook time: 15 minutes Servings: 4
Salmon: 2 tablespoons light teriyaki sauce 1/4 cup mirin or sweet rice wine 2 tablespoons rice vinegar 2 tablespoons scallions, rinsed and minced 1 1/2 tablespoons ginger, minced 12 ounces salmon fillets, cut into four portions (3 ounces each) Vegetables: 1 bag (12 ounces) frozen vegetables stir-fry 1/2 tablespoon peanut oil or vegetable oil 1/2 tablespoon garlic, minced (about 1 clove) 1 tablespoon ginger, minced 1 tablespoon scallions, rinsed and minced 1 tablespoon light soy sauce
Preheat oven to 350 F.
To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes.
Remove salmon from marinade. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds.
Add vegetables and continue stirfrying 2-3 minutes, or until heated through. Add soy sauce.
Serve one piece of salmon with 1 cup vegetables.