Ingredients
1/4 cup reduced-fat honey mustard salad dressing2 tablespoons orange juice1 tablespoon minced fresh gingerroot1 tablespoon reduced-sodium soy sauce1 tablespoon molasses1 teaspoon grated orange zest4 teaspoons canola oil, divided1 pound salmon fillets, skinned and cut into 1-inch pieces1 package (16 ounces) frozen stir-fry vegetable blend2-2/3 cups hot cooked brown rice1 tablespoon sesame seeds, toasted
Preparation
In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan.
In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
