2 Tbsp light teriyaki sauce
¼ C mirin (or sweet rice wine)
2 Tbsp rice vinegar
2 Tbsp scallions (green onions), rinsed and minced
1½ Tbsp ginger, minced (or 1 tsp ground)
12 oz salmon fillets, cut into 4 portions (3 oz each)

For vegetables:

1 bag (12 oz) frozen vegetable stir-fry
½ Tbsp peanut oil or vegetable oil
½ Tbsp garlic, minced (about 1 clove)
1 Tbsp ginger, minced (or 1 teaspoon ground)
1 Tbsp scallions (green onions), rinsed and minced
1 Tbsp lite soy sauce

calories	253
Total fat	11 g
Saturated fat	2 g
Cholesterol	50 mg
Sodium	202 mg
Total fiber	3 g
Protein	21 g
Carbohydrates	16 g
Potassium	584 mg

Directions

1

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
2

Preheat oven to 350 ºF.
3

Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes.
4

Remove salmon from the marinade, and discard unused portion.
5

Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
6

Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute.
7

Add vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.
8

Serve one piece of salmon with 1 cup of vegetables.

Tip: Try serving with steamed rice or Asian-style noodles (soba or udon).

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^®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).

Archived page, reproduced from a 2011 copy. It is reference material, not current guidance.