Categories: Asian, Fish, Gluten-Free

Ingredients

• 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
• 1 cup instant or quick-cooking rice
• 1 Tablespoon oil
• 1 lb. frozen stir-fry vegetables
• 1/2 cup prepared thick teriyaki sauce
• 1/4 teaspoon each sesame oil and ground ginger, if desired

Directions

1. Drain salmon and reserve 2 tablespoons salmon liquid.

2. Break salmon into chunks, set aside.

3. Prepare rice according to package directions.

4. In pan or wok, heat oil over medium-high heat.

5. Add vegetables and stir-fry for one minute.

6. Stir in salmon liquid and teriyaki sauce. (Add sesame oil and ginger, if desired.) Add salmon; reduce heat to medium, cover and cook 4-5 minutes until vegetables are crisp-tender.

7. Stir just before serving. Portion 1 to 1-1/2 cups rice into bowl. Top with salmon-vegetable blend.

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