![](https://cdn.statically.io/img/www.allrecipes.com/thmb/sH0_awXkt34Q57sySMcGW4bpVDQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/870543-3f67d735a7f44972bbb01ca0dade528b.jpg)
Ingredients
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4 tablespoons hoisin sauce
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2 teaspoons Sriracha sauce
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1 (16 ounce) package frozen stir-fry vegetables
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2 (8 ounce) salmon fillets, thawed if frozen
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1 tablespoon oil
Directions
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Combine hoisin and Sriracha in a small bowl; mix well with a fork.
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Place a steamer in water in a stir-fry wok; bring water to a boil.
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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.
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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.
Nutrition Facts (per serving)
313 | Calories |
16g | Fat |
16g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 313 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 3g | 16% |
Cholesterol 67mg | 22% |
Sodium 717mg | 31% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 26g | 51% |
Vitamin C 24mg | 26% |
Calcium 71mg | 5% |
Iron 2mg | 11% |
Potassium 702mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.