TERIYAKI SALMON
STIR-FRY
1/4 cup teriyaki sauce
2 teaspoons sesame oil
1 tablespoon fresh ginger, finely chopped
1 clove garlic, finely chopped
1 pound salmon filet, skinned and cut into 1 1/2" cubes
1 tablespoon vegetable oil
10 ounces mushrooms, sliced
1 head broccoli, cut into florets, boiled for 2 minutes and cooled
in ice water
1 tablespoon sesame seeds
In a glass baking dish combine the teriyaki sauce,
sesame oil, ginger and garlic. Add the salmon cubes and toss to
coat. Let sit for 10 minutes. Heat oil in large skillet or wok until
it is just smoking.
Stir in the mushrooms and toss to cook quickly. Add
the salmon and continue to toss and cook for another 1 minute. Add
cooked broccoli and toss to coat. Pour in the remaining marinade
from the salmon and sprinkle in the sesame seeds. Serve immediately
with rice.
Yield: 2-3 servings
Prep Time: 40 minutes
Cooking Time: 15 minutes
Difficulty: Easy
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