| Servings | Prep Time | Cook Time |
| 10-12people | 15minutes | 20minutes |
| Servings | Prep Time |
| 10-12people | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 lbs. ground salmon
- 10-12 cloves fresh garlic, minced
- 1 med. onion, largely diced
- 3 C broccoli florets
- 2 bell peppers chopped I used one red & one yellow.
- 1 yellow squash, sliced
- 1 zucchini, sliced
- EVOO for sauteeing
- 1 jar Sesame Ginger Simmer Sauce
- 3 C Jasmine rice
- 4 1/2 C *water
- 2-3 fresh mangoes, peeled and sliced in strips
- fresh chopped cilantro
Servings: people
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Ingredients
Servings: people
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Instructions
- In large saucepan, prepare Jasmine rice per package directions. Takes about 15 minutes.
- Prep Veggies: wash, mince, slice, & chop.
- Prep Mangoes: wash, peel, & slice in strips.
- Saute Salmon: Heat 1 T EVOO in saute pan (I used my crockpot on brown/saute setting) and saute ground salmon until it is just cooked through.
- Stir-fry Salmon: Add 1/2-3/4 C simmer sauce. Toss to coat and saute up to 5 additional minutes. Transfer to serving bowl. Cover to keep warm.
- Saute Veggies: Heat 1 T EVOO in saute pan (I used my crockpot on brown/saute setting) and saute veggies until slightly softened (5-10 minutes).
- Stir-fry Veggies: Add 1/2-3/4 C simmer sauce. Toss to coat and saute up to 5 additional minutes.
- Serve Sesame Ginger Salmon & Veggies over a bed of Jasmine rice. Top with fresh sliced mangoes if desired. Optional - garnish with fresh cilantro.
Recipe Notes
Simple spring and summer dinner idea. Colorful. Tasty. Healthy. Save prep time by using already prepared Sesame Ginger Simmer Sauce.
Additional note: I used my multicooker crockpot on the brown/saute setting to make this. There was plenty of space for the volume of salmon and veggies I prepared. Also, I used only one dish. After stir-frying the salmon, I transferred it to a serving dish and quickly finished sauteing then stir-frying the prepped veggies.
