Alaska
Salmon Teriyaki Bowl
Serves 4
1 (14.75-ounce) can Alaska salmon
1 cup instant or quick-cooking rice
1 tablespoon vegetable oil
1 (16-ounce) package frozen stir-fry vegetables
1/2 cup prepared thick teriyaki sauce
1/4 teaspoon sesame oil, optional
1/4 teaspoon ground ginger,
optional
Drain salmon and reserve 2 tablespoons salmon liquid. Break
salmon into chunks, set aside. Prepare rice according to
package directions.
In pan or wok, heat 1 tablespoon oil over medium-high heat.
Add vegetables and stir-fry for one minute. Stir in salmon
liquid and teriyaki sauce. Add sesame oil and ginger, if
using. Add salmon; reduce heat to medium, cover and cook
4 to 5 minutes until vegetables are crisp-tender. Stir just
before serving.
Portion 1 cup rice into each bowl. Top with salmon-vegetable
blend.
|
