Ingredients
4
4 servings
- •4 tablespoons hoisin sauce
- •2 teaspoons Sriracha sauce
- •1 (16 ounce) package frozen stir-fry vegetables
- •2 (8 ounce) salmon fillets, thawed if frozen
- •1 tablespoon oil
Instructions
- Combine hoisin and Sriracha in a small bowl; mix well with a fork.
- Place a steamer in water in a stir-fry wok; bring water to a boil.
- Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
- Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.
Nutritional Facts
Per 4 servings
- Calories: 313
- Carbohydrate: 16g
- Fat: 16g
- Fiber: 3g
- Protein: 26g
- Sugar: 7g
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