Asian- Marinated Salmon with Wild Rice and Vegetable Stir-Fry

Categories: Fish- Salmon

Ingredients

• 2 4-to 5 oz. fresh or frozen salmon fillets
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. water
• 1 Tbsp. honey2 tsp. olive oil
• 1 1/2 tsp. finely chopped bottled pickled sushi ginger
• 1/4 tsp. prepared wasabi paste
• 1/4 cup sliced carrot
• 1/4 cup fresh snow pea pods, halved
• 1/2 cup fresh shiitake mushrooms, stems removed and caps sliced
• 1/2 cup shredded napa cabbage
• 1 cup cooked wild rice
• 2 Tbsp. sliced green onion

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a resealable plastic bag set in a shallow dish.
2. For marinade, in a small bowl stir together soy sauce, the water, honey, 1 tsp. of the oil, the ginger and wasabi paste. Pout half of the marinade over fish. Seal bag; turn to coat fish. marinate in the refrigerator 1 hour, turning bag occasionally. Chill the remaining marinade until ready to serve.
3. Preheat oven to 450 degrees. Line a shallow baking pan with parchment paper. Drain fish , discarding marinade . Place fish in the prepared baking pan. Tuck under any thin edges. Bake 4 to 6 minutes per 1/2 inch thickness of fish or until fish feigns to fake when tested with a fork.
4. Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Add carrot slices and pea pods; cook 3 minutes. Add mushrooms and cabbage, cook 3 minutes more or until vegetables are tender. Stir in cooked wild rice and the reserved chilled marinade; heat through. Sere fish over rice mixture. Sprinkle with green onion.

5. preserving: 330 cal., 29g carbs.

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