Nutrition Facts

Serving Size1
Total Fat23 g
Saturated Fat4 g
Sodium407 mg
Total Carbohydrate6.5 g
Dietary Fiber2 g
Protein35.5 g

Servings and Times


Ingredients and Preparation

Salmon filet, cut into ¾-inch cubes¾ pound
Reduced sodium soy sauce1 teaspoon + 2 teaspoons
Fresh ginger, grated1 teaspoon
Rice wine vinegar1 tablespoon
Canola oil2 teaspoons
Garlic, minced2 cloves
Snow peas½ cup
Trimmed scallions, cut into 1-inch pieces4
Water1 tablespoon
  1. Directions
  2. 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.
  3. 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.
  4. 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.