Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 cans (6 oz each) skinless and boneless canned salmon, drained
  • 2 cups broccoli florets, bite-sized
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 tbsp avocado oil
  • 3 green onions, sliced
  • 3 cups cooked brown rice

Instructions:

  1. Drain the canned salmon thoroughly using a fine-mesh strainer. Using a fork, gently flake the salmon into chunky pieces and set aside on a paper towel to remove excess moisture.
  2. Heat avocado oil in a wok or non-stick skillet over medium-high heat. Add carrots and broccoli, stirring constantly for 3-4 minutes.
  3. Add the snap peas and the white parts of the green onions to the pan. Sauté for an additional 2 minutes until tender-crisp, then remove vegetables from the pan and set aside.
  4. In the same pan, add more oil if needed. Add the salmon flakes and let them sit undisturbed for 2 minutes to develop a golden edge.
  5. Pour in the whisked sauce mixture (soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch). Stir gently for 1-2 minutes until the sauce thickens into a glossy glaze.
  6. Fold the sautéed vegetables back into the pan to coat evenly. Serve over cooked brown rice.