Thai-inspired dessert that is delicious and straightforward. This is a household favorite since it is tasty and refreshing. great following a lunch of chicken curry.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 717 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |