Salmon and Edamame Stir-Fry
Nutrition
Calories: 450 kcalCarbohydrates: 17 gProtein: 31 gFat: 28 gSaturated Fat: 4.5 gCholesterol: 60 mgSodium: 290 mgFiber: 5 g
Ingredients
- 1 8 oz. bag shelled edamame, frozen
- 1 tablespoon dry sherry
- 1 tablespoon siracha chili sauce found in the International aisle
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Grated fresh ginger
- 2 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- ΒΌ teaspoon ground white pepper optional
- 2 tablespoons grapeseed oil or peanut oil divided
- 1 lb Salmon fillets skin removed, cut into 1-inch pieces
- 1 each green bell pepper cut into 1-inch pieces
- 4 each Scallions thinly sliced
- 1 5 oz. pkg sliced Shiitake mushrooms, fresh
- 1/3 cup reduced-sodium vegetable broth
- 1 tablespoon sesame seeds
Instructions
- 1. Cook edamame according to package directions. Drain and set aside. In a medium bowl, whisk together sherry, Sriracha, lemon juice, ginger, cornstarch, sesame oil, and white pepper if using; set aside.
- 2. Heat a wok or skillet over medium-high heat. Add 1 tablespoon of the grapeseed or peanut oil, swirl to coat, then add salmon.turn opaque, about 1 to 2 minutes. Cook, stirring, just until salmon begins to
- 3. Transfer salmon to a plate. Add remaining 1 tablespoon oil to wok and swirl to coat. Add pepper and cook for 1 minute, then add scallions and mushrooms and cook 4 to 5 minutes, stirring frequently. Return salmon to the wok along with the edamame, Sriracha mixture, and broth; heat until everything is warmed through, about 1 to 2 minutes. Transfer to individual plates and garnish with sesame seeds.
- Source: Hannaford fresh Magazine, May - June 2012