|Salmon filet, cut into ¾-inch cubes||¾ pound|
|Reduced sodium soy sauce||1 teaspoon + 2 teaspoons|
|Fresh ginger, grated||1 teaspoon|
|Rice wine vinegar||1 tablespoon|
|Canola oil||2 teaspoons|
|Garlic, minced||2 cloves|
|Snow peas||½ cup|
|Trimmed scallions, cut into 1-inch pieces||4|
- Combine salmon, soy sauce, ginger, and rice wine vinegar in a resealable plastic bag. Toss to combine and marinate for 30 minutes to 1 hour in the refrigerator.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add salmon, discarding any excess marinade first, and stir-fry for 4-5 minutes, or until cooked through. Transfer to a plate.
- Add garlic and vegetables and cook for 2-3 minutes, until tender-crisp. Add salmon back in and also add water and remaining 2 teaspoons of soy sauce.
4.5 lean meats; 1 vegetable; 1 fat
Side Suggestions: Brown Rice
|Saturated Fat||4 g|
|Dietary Fiber||2 g|
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