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Asian Salmon and Vegetable Stir-Fry

Asian Salmon and Vegetable Stir-Fry

Nutrition Facts
  • cal. (kcal) 362
Asian Salmon and Vegetable Stir-Fry
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 49


  • 1 pound fresh or frozen salmon fillets or steaks
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2-1 teaspoon red chili paste
  • 1 cup thinly sliced red, yellow, and/or green sweet pepper
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon peanut oil
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
  • 1 cup fresh pea pods, strings removed, or 8 ounces thin asparagus, cut into 1-inch pieces
  • 2 cups cooked rice noodles or rice


  1. Thaw salmon, if frozen. Rinse fish and pat dry. Remove skin and bones; discard. Cut fish into 1-inch pieces; set aside. In a small bowl combine rice vinegar, soy sauce, sesame oil, and red chili paste; set aside.
  2. In a large nonstick skillet cook sweet pepper, ginger, and garlic in hot peanut oil until tender. Add salmon. Cook and stir for 3 to 5 minutes or until salmon flakes easily, being careful not to break up pieces. Add cucumber and pea pods; cook and stir about 1 minute or until heated through. Stir in vinegar mixture. Serve salmon and vegetable mixture over cooked rice noodles. If desired, sprinkle with 1 sliced green onion.


  • The Fish Switch If a variety of fish called for in a recipe isnt available, consider these substitutions: Cod: substitute haddock, halibut, pike, or pollack. Orange roughy: substitute cod, flounder, sea bass, or sole. Catfish: substitute cusk, red snapper, or sea trout. Tuna: substitute mackerel, salmon, or swordfish. Salmon: substitute swordfish or tuna.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 362 cal., 7 g total fat (1 g sat. fat), 20 mg chol., 1650 mg sodium, 49 g carb. (3 g fiber), 25 g pro.