ASIAN-ALASKA SALMON NOODLE SOUP

15 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 package (16 oz.) frozen stir-fry vegetable mix (including sugar snap peas, carrots, mushrooms, onions)
1 package (3 oz.) Oriental or chicken flavor ramen-style soup
4 green onions, sliced
1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil

Drain and chunk Alaska salmon, removing skin and bones (if any). Bring 5 cups water to boil in large saucepan. Add stir-fry mix, cook 3 minutes. Break ramen noodles into 4 pieces, stir into water. Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes. Stir salmon into soup; heat through. Serve immediately.

Makes 4 servings, about 2 quarts.

Nutrients per serving: 277 calories, 10g total fat, 3g saturated fat, 32% of calories from fat, 58mg cholesterol, 26g protein, 22g carbohydrate, 3g fiber, 1386mg sodium, 298mg calcium and 1.8g omega-3 fatty acids.