Salmon Teriyaki with Asparagus
- Number of Servings: 4
Ingredients
Kikkoman Less Sodium Soy Sauce - 4 TbspMirin (Sweet Rice Cooking Wine) - 4 TbspHoney - 2 TbspSriracha Hot Chili Sauce - 2 TbspCornstarch - 2 tspAsian Sesame Oil - 2 tspFresh Ginger (Minced) - 2 TbspGarlic cloves (finely chopped) - 4Vegetable Oil - 1 TbspSalmon (skinless) - 12 ozAsparagus (cut into 1" to 1.5" pieces"- 1.5 lbs
1.) In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger and garlic. Set the mixture aside.
2.) Heat a wok or large skillet on medium high. When it's hot, add the vegetable oil and swirl to coat the pan. Add the salmon pieces and cool, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.
3.) Add the asparagus to the wok or pan and stir-fry until crisp-tender, about 2 minutes. Return the salmon o the pan and stir in the sauce mixture. Heat, stirring for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water.
Serving Size: Makes 4 sevings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAVER88.
2.) Heat a wok or large skillet on medium high. When it's hot, add the vegetable oil and swirl to coat the pan. Add the salmon pieces and cool, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.
3.) Add the asparagus to the wok or pan and stir-fry until crisp-tender, about 2 minutes. Return the salmon o the pan and stir in the sauce mixture. Heat, stirring for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water.
Serving Size: Makes 4 sevings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAVER88.
Nutritional Info Amount Per Serving
- Calories: 311.1
- Total Fat: 12.4 g
- Cholesterol: 52.7 mg
- Sodium: 901.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.5 g
- Protein: 23.9 g
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