speedy salmon stir fry

• 1/4 cup reduced-fat honey mustard salad dressing
• 2 tablespoons orange juice
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon molasses
• 1 teaspoon grated orange zest
• 4 teaspoons canola oil, divided
• 1 pound salmon fillets, skinned and cut into 1-inch pieces
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 2-2/3 cups hot cooked brown rice
• 1 tablespoon sesame seeds, toasted

Directions

1. In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan.
2. In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.