Alaska Salmon Teriyaki Bowl
1 can (14.75-oz.) Alaska 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 sesame oil, optional
1/4 teaspoon ground ginger, optional
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 salmon liquid and teriyaki sauce. Add sesame oil and ginger,
if using. Add salmon; reduce heat to medium, cover and cook 4 to 5 minutes until
vegetables are crisp-tender. Stir just before serving. Portion 1 cup rice into
each bowl. Top with salmon-vegetable blend.
Serving Size: 3.