Black Pepper Salmon

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 (about 5 oz salmon, about 8 oz (1 cup) veggies & sauce) contains 520 calories, 21 g carbohydrate, (4 g fiber), 43 g protein, 27 g fat, (5 g saturated fat), 110 mg cholesterol, and 610 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 520
  • Servings: 4
  • Active Time: 30 minutes
  • Total Time to Make: 30 minutes
Black Pepper Salmon

Ingredients

You'll Need

Stockpot, stir-fry pan

Directions

  1. Preheat oven to 400 degrees. Combine black pepper, teriyaki sauce, vegetarian oyster sauce, black vinegar, sesame oil, and soy sauce in small bowl.
     
  2. Arrange salmon on parchment paper-lined baking sheet; season with salt and pepper. Brush each with 1 Tbsp black pepper sauce mixture. Bake about 14 min until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of salmon).
     
  3. Add yu choy to stockpot of boiling, salted water; blanch 2 min. Drain well; set aside.
     
  4. Heat oil in stir-fry pan on MED-HIGH until oil faintly smokes; add peppers. Cook, stirring, 2 min. Add onion strips and mushrooms; cook, stirring, 2 min. Add yu choy and remaining black pepper sauce mixture; cook, stirring, 1 min to heat through.
     
  5. Transfer vegetable mixture to serving platter; top with salmon. Garnish with sliced onions.

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