Ingredients
4
cups cooked rice
2
tablespoons extra virgin olive oil
2
teaspoons sesame oil
4
cloves garlic, minced
1
teaspoon ground ginger
1
lb salmon filets, cut the salmon into 1-inch chunks
2
cups frozen vegetables (recommended: Cascadian Farms Chinese Style Stir-Fry Blend)
2
teaspoons seasoned rice vinegar
1/4
cup low-sodium soy sauce (plus extra for drizzling)
Preparation
Cook rice in water as directed on package to make 4 cups cooked rice.
Meanwhile, heat olive oil and sesame oil in a large skillet over medium heat.
Add the garlic and ginger to the skillet and heat, stirring constantly, for 1 minute. Add the salmon chunks and cook, stirring once for 2 to 3 minutes or until partially opaque. Cover the skillet and cook for another 2 to 3 minutes, until the salmon is opaque and flakes easy with fork.
Remove cover from skillet; stir in the frozen vegetables. Add the vinegar and soy sauce; stir well. Cook for 2 to 3 minutes longeror until sauce is slightly reduced.
Serve immediately over cooked rice with a little drizzle of soy sauce.
