Salmon & Vegetable Stir-Fry

Salmon & Vegetable Stir-Fry
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This quick and easy stir-fry uses fresh salmon and vegetables.
15 min
Prep Time
25 min
Total Time
6 servings

Ingredients

1
Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 1/2 pounds (3/4-inch thick)
fresh or frozen salmon fillets, skin removed, cut into 3/4-inch pieces
1 teaspoon
finely chopped fresh gingerroot*
2 small (1 cup)
carrots, cut into julienne strips
1 small (1 cup)
jicama, cut into julienne strips
1/2 pound (3 cups)
fresh snow peas, tips and strings removed, cut in half diagonally
2 teaspoons
finely chopped fresh garlic
3 tablespoons
herb & garlic cooking sauce
2 tablespoons
soy sauce
1/2 cup
thinly sliced green onions
Coarse ground pepper
 
Hot cooked jasmine or white rice
Lemon wedges
 
*Substitute 1/4 teaspoon ground ginger.

Directions

  1. Melt 1 1/2 teaspoons Butter with Olive Oil & Sea Salt in wok or deep 12-inch skillet until sizzling; add salmon and gingerroot. Cook over medium-high heat, stirring constantly, 4-5 minutes or until salmon flakes with a fork. Remove from wok; set aside.
  2. Melt remaining Butter with Olive Oil & Sea Salt in same wok until sizzling; add carrots and jicama. Cook over medium-high heat, stirring constantly, 2 minutes. Add snow peas and garlic. Continue cooking, stirring constantly, 1-2 minutes or until vegetables are crisply tender.
  3. Add cooking sauce and soy sauce; continue cooking, stirring occasionally, 1 minute. Add cooked salmon and green onions. Continue cooking, stirring gently, 1-2 minutes or until heated through. Season to taste with pepper.
  4. Spoon salmon mixture over hot cooked rice. Garnish with lemon wedges.

Recipe Tips

Nutrition Facts (1 serving)

Calories
320
Cholesterol
90mg
Carbohydrates
10g
Protein
31g
Fat
16g
Sodium
640mg
Dietary Fiber
3g

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