Salmon is a super source of heart-healthy omega-3 fats and vitamin D.
INGREDIENTS
Makes 4 servings
2 tsp (10 ml) vegetable oil
1 cup (250 ml) sliced mushrooms
1 red pepper, chopped
¼ cup (60 ml) VE 3 Onion Dip Mix
2 tsp (10 ml) VE Oriental Stir-fry Seasoning
1 Tbsp (15 ml) low-sodium soy sauce
1 Tbsp (15 ml) hoisin sauce
1 Tbsp (15 ml) water
¼ tsp (1.25 ml) VE Ginger
2 tsp (10 ml) sesame oil
2 tsp (10 ml) rice wine vinegar
4 – 3 oz (90 g) salmon fillets
2 Tbsp (30 ml) sesame seeds, toasted- Preheat oven to 425° F (220° C).
- Heat oil in a VE Eclipse® Coated Professional Frying Pan over medium-high heat. Add mushrooms and peppers and cook until soft.
- Add next 8 ingredients and simmer for 1 minute.
- Place salmon on a VE Parchment-lined baking sheet. Top with vegetable mixture and bake for approximately 10 minutes per 1” (2.5 cm) thickness.
- Sprinkle with sesame seeds and serve hot.
Per serving: Calories 240, Fat 13 g (Saturated 1.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 240 mg,
Carbohydrate 11 g (Fibre 2 g, Sugars 3 g), Protein 20 g.
Preparation Tip Try using chicken instead of salmon.
Serving Suggestion Serve with brown rice and steamed vegetables.