Ginger Glazed Salmon Stir Fry

Ginger Glazed Salmon Stir-Fry

• 12 oz. salmon fillet or chicken breasts

Preheat oven to 350. Place salmon in baking dish and baste with 1/3 c. of Ginger Glaze. Cover with foil and bake for 30 minutes.

Stir Fry Vegetables

• Toasted sesame oil
• 3 c. cooked sticky rice
• 1/2 white onion, chopped
• 3/4 c. sliced mushrooms
• 1/2 yellow, red and orange pepper, finely chopped
• 1-1/2 c. broccoli floretts
• 1/4 c. chicken broth
• 1 c. sugar snap peas

Ginger Glaze

• 1 c. soy sauce
• 1 c. rice vinegar
• 1/3 c. sugar
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 2-1/2 inch fresh ginger root, peeled and minced
• 3 tbsp. toasted sesame seeds
• 1/2 tsp. hot chili oil

Combine all ingredients in a saucepan and simmer at a slow boil for 2-3 minutes. Set aside.  This recipe is great as a dipping sauce for tempura vegetables, pot stickers or egg rolls and also as a glaze for chicken and rice.

Helpful Hint: Store remaining glaze in a tight container. The glaze may be refrigerated for several months.

Begin by drizzling frying pan with toasted sesame oil. Heat until the rice pops when you put it in the pan. Fry rice until it is slightly browning on edges for about 3-4 minutes stirring three or four times a minute. Place on platter and cover.

Drizzle  frying pan with ½ tsp. of sesame oil, sauté chopped onion for 1-2 minutes. Add sliced mushrooms and saute until the mushrooms are brown on the edges. Spread on top of rice and cover.

In the same pan drizzle 1/2 tsp. sesame oil and lightly fry broccoli florets. Stir fry until edges brown, pour 1/3 c. chicken broth and quickly cover with lid so that broccoli will steam. When the water is absorbed place the broccoli on the rice, onions and mushrooms.

Drizzle the same pan with 1/2 tsp sesame oil and stir fry the sugar snap peas and chopped peppers. Saute for 2 minutes only to heat so they will remain crisp.  Add to the rice and vegetables. Top with the Salmon fillet. Finish with 1/2 c. of Ginger Glaze.