Alaska Salmon Stir-fry

Drain the canned salmon thoroughly and flake the meat into bite-sized pieces, removing any bones or skin if present.

Trim and slice the green onions diagonally into 1-inch pieces, keeping white and green parts separate. Slice the red pepper into thin strips and leave the mushrooms sliced as measured.

Heat a wok or large skillet over medium-high heat until very hot, about 1-2 minutes.

Add the flaked salmon to the hot wok and stir-fry for 1-2 minutes to warm through and lightly toast the edges.

Add the red pepper and mushrooms to the wok and stir-fry for 2 minutes until the vegetables begin to soften.

Add the snow peas and white parts of the green onions, stirring constantly for 1-2 minutes until the snow peas are bright green and tender-crisp.

Pour in the reduced-calorie soy sauce and toss all ingredients together until evenly coated, cooking for 30 seconds.

Remove from heat and stir in the reserved green onion tops for color and fresh flavor.

Divide the cooked rice among four serving bowls and top each with an equal portion of the salmon stir-fry mixture. Serve immediately.