Salmon with Vegetables & Citrus Soy Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salmon fillet, 1 1/4 cup vegetables) contains 380 calories, 11 g carbohydrate, (3 g fiber), 27 g protein, 23 g fat, (4 g saturated fat), 70 mg cholesterol, 1100 mg omega-3 fats, and 790 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 380
  • Servings: 4

Ingredients

Directions

  1. Add stir-fry vegetables to large pot of boiling, salted water; blanch 1 min. Drain; transfer to bowl of ice water. Drain; toss with 1 Tbsp basting oil. Set aside. Repeat process with peppers, but do not add basting oil. Set aside.
     
  2. Dust salmon with pan-searing flour; pat off excess. Heat 1 Tbsp olive oil in skillet on MED-HIGH, until oil faintly smokes; add salmon. Turn over when salmon changes color one-quarter of way up and seared side has browned, 3-4 min. Reduce heat to MED. Cook 4-5 min, until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of fillet).
     
  3. Add remaining basting oil and butter to pan; carefully swirl. Baste with spoon, 1-3 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Keep warm. Wipe pan clean with paper towel.
     
  4. Add remaining Tbsp olive oil to pan. Add vegetables; toss and cook on HIGH 2-3 min. Add sauce; bring to simmer on MED-HIGH. Remove from pan; divide evenly onto 4 serving plates. Top with salmon.
Chef Tips
  • Sauce can be reduced to glaze fish; cook 2-3 min longer in step 4 until liquids are reduced to syrupy consistency.
  • Haddock or cod can be substituted for salmon.
  • See our Citrus Soy Sauce recipe if you prefer to make sauce from scratch.

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