|
|
Mandarin Glazed SalmonWell-seasoned salmon drizzled with a citrus-garlic-ginger sauce Recipe Rating  5 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings: Makes 4 servings (about 5 ounces salmon each)
| Ingredients |
- 2 tablespoons Pure Wesson® Canola Oil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- 1 salmon fillet, cut into 4 pieces (1 fillet = 1-1/2 pounds)
- 1/4 cup sliced green onions
- 2 tablespoons finely chopped La Choy® Sliced Water Chestnuts
- 1/4 cup La Choy® Garlic Ginger Stir-Fry Sauce and Marinade
- 1/3 cup orange marmalade
- Hot cooked rice, optional
|
| Directions | - Heat oil in large skillet over medium-high heat. Sprinkle red and black peppers on skinless side of each piece of salmon. Cook salmon, skin-side up about 2 minutes or until browned. Reduce heat to medium. Turn salmon over and cook an additional 6 minutes or until fish flakes easily with fork. Do not overcook. Remove from skillet; keep warm.
- Add green onions and water chestnuts to skillet; cook and stir 2 minutes. Add stir-fry sauce and marmalade; stir until well blended. Heat until bubbly.
- Spoon sauce over salmon. Serve with rice, if desired.
|
 Nutrition Facts Amount per Serving Calories 434 % Daily Value* Total fat 36% 23 g Saturated fat 19% 4 g Cholesterol 28% 84 MG Sodium 16% 387 MG Carbohydrate 8% 24 g Dietary fiber 2% 0 g Sugars 2% 19 g Protein 59% 30 g Vitamin A 6% Vitamin C 11% Calcium 3% Iron 4% * Percent Daily Values are based on a 2,000 calorie diet |
|
