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Salmon Stirfry with Pineapple, Avocado and Cashews

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1 6oz boneless, skinless salmon filet
2 cloves garlic, minced
2-3 teaspoons grated fresh ginger
3 cups frozen Asian-style mixed vegetables, slightly thawed (or fresh, but the goal tonight was to not buy anything new!)
1 tablespoon chili garlic sauce
2 tablespoons ponzu sauce
20gm Trader Joe's Thai Lime & Chili Cashews, chopped (or regular cashews)
1oz dried pineapple, preferably <a href="http://www.megafruitventures.com/">Megafruit</a>
1/2 of an avocado, diced
4oz pasta*, cooked and drained

Heat a large nonstick wok over medium-high heat. Cut the salmon into bite-size pieces, season with salt and pepper, and add to the hot wok. Sear on all sides. Add the garlic and ginger, and cook, stirring, for another minute.

Raise heat to medium-high and add the frozen vegetables. Cook, stirring, for 5-10 minutes or until vegetables are heated through. Add the chili garlic sauce, ponzu sauce, cashews and pineapple, and stir to combine.

Finally add the hot, cooked pasta to the wok and toss evenly. Divide among two plates and top with the diced avocado.

*I use Carba-Nada, a delicious and healthy alternative to regular pasta with 12 grams of protein and just 140 calories per serving.

Nutritional Info
(Calculated without pasta, so you can factor in whatever kind you use)
Servings Per Recipe: 2
Amount Per Serving
Calories: 460.6
Total Fat: 25.8 g
Cholesterol: 47.0 mg
Sodium: 952.7 mg
Total Carbs: 30.4 g
Dietary Fiber: 7.4 g
Protein: 23.6 g

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