Description
A recipe for Salmon Teriyaki Bowl

Ingredients

• 1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon
  
• 1 cup instant or quick-cooking rice
  
• 1 tablespoon oil
  
• 1 pound frozen stir-fry vegetables
  
• 1/2 cup prepared thick teriyaki sauce
  
• 1/4 teaspoon each sesame oil and ground ginger, if desired

Preparation
Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon into chunks; set aside. Prepare rice according to package directions. In pan or wok, heat 1 tablespoon oil over medium-high heat. Add vegetables and stir-fry for one minute. Stir in reserved salmon liquid and teriyaki sauce. (Add sesame oil and ginger, if desired.) Add salmon; reduce heat to medium, cover and cook 4 to 5 minutes until vegetables are crisp-tender. Stir just before serving. Portion 1 to 1-1/2 cups rice into bowl. Top with salmon- vegetable blend.

Nutrition
Nutritional information per serving: 452.9 calories, 13.8g total fat, 2.6g saturated fat, 27% of calories from fat, 76.8mg cholesterol; 36.4g protein; 46g carbohydrate; 3.7g fiber; 2990.9mg sodium; 385.4mg calcium; 2.8g omega-3 fatty acids

Serves
Makes 2 to 3 servings.

Variations
no information available