Salmon and Snow Pea Stir Fry

You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

• Ready In: 45 mins
• Serves: 2

Ingredients

• 6  ounces skinless salmon fillet (wild is healthier than farm-raised)
• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup  orange juice
• 1  garlic clove, minced
• 1  teaspoon  sesame oil
•  nonstick cooking spray or   peanut oil
• 1  small onion, halved and sliced
• 6  ounces snow peas

Directions

1. Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
2. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
3. Marinate the fish for 30 minutes in the fridge.
4. Coat a nonstick frying pan or wok with nonstick spray.
5. Remove salmon from bag; discard leftover marinade.
6. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
7. Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
8. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
9. Serve with 1/2 cup of brown rice for each plate, if desired.