Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Ingredients:

For Salmon:

2 Tbsp. light teriyaki sauce
¼ C Mirin (or sweet rice wine)
2 Tbsp. rice vinegar
2 Tbsp. scallions (green onions), rinsed and minced
1½ Tbsp. ginger, minced (or 1 tsp. ground)
12 oz. salmon fillets, cut into 4 portions (3 oz. each)

For vegetables:

1 bag (12 oz.) frozen vegetable stir-fry
½ Tbsp. peanut oil or vegetable oil
½ Tbsp. garlic, minced (about 1 clove)
1 Tbsp. ginger, minced (or 1 teaspoon ground)
1 Tbsp. scallions (green onions), rinsed and minced
1 Tbsp. lite soy sauce

Directions

1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
2. Preheat oven to 350 ºF.
3. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes.
4. Remove salmon from the marinade, and discard unused portion.
5. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
6. Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute.
7. Add vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.
8. Serve one piece of salmon with 1 cup of vegetables.

List Of Fish, Highest to Lowest Mercury

The Data you find here was obtained by the FDA and the EPA. That should be a red flag right there. That’s because the FDA & EPA are a little loosey goosey with their standards. Never trust anything that these entities report. Always go with independent research, the simple reason why is because they have no conflict of interests like the two government organizations.By conflict of interest I mean that they protect business & industries first and consumers second. I am not saying that they shouldn’t protect vital industries but I am saying that they are more obliged to lean a certain way on matters of what is healthy.

That being said , notice that the first category of Highest Mercury, it is recommended not to eat these fish at all. If the FDA & EPA are saying it then you better listen, the fish must be real bad! The second group is fish that you can eat small portions of, again, stated by the FDA & EPA. I would say that this same group should be combined with the first group and do not eat these either. In fact I would avoid the following group as well and as for the last group of lowest mercury, they say you can eat 2 portions a week. I say if you really want to avoid THE MOST TOXIC ELEMENT ON THE PLANET, mercury, then you should only eat these fish once per month. Maybe wild caught salmon is ok if you want to eat that twice per month.

Just my opinion folks , if you wanna go by what the FDA & EPA say then Bon Appetit!

If you do not eat seafood then just make sure you get some Flax Oil to get your Omega’s!!
Highest Mercury
AVOID Eating

Grouper
Marlin
Orange roughy
Tilefish
Swordfish
Shark
Mackerel (king)

High Mercury
Eat no more than three 6-oz servings per month

Bass saltwater
Croaker
Halibut
Tuna (canned, white albacore) See tuna chart below
Tuna (fresh bluefin, ahi)
Sea trout
Bluefish
Lobster (American/Maine)

LOWER MERCURY
Eat no more than six 6-oz servings per month

Carp
Mahi Mahi
Crab (dungeness)
Snapper
Crab (blue)
Herring
Crab (snow)
Monkfish
Perch (freshwater)
Skate
Cod*
Tuna (canned, chunk light)
Tuna (fresh Pacific albacore)

LOWEST MERCURY
Enjoy two 6-oz servings per week

Anchovies
Butterfish
Calamari (squid)
Caviar (farmed)
Crab (king)
Pollock
Catfish
Whitefish
Perch (ocean)
Scallops
Flounder
Haddock
Hake
Herring
Lobster (spiny/rock)
Shad
Sole
Crawfish/crayfish
Salmon
Shrimp
Clams
Tilapia
Oysters
Sardines
Sturgeon (farmed)
Trout (freshwater)

Data obtained by the FDA and the EPA.