Salmon With Stir-Fried Vegetables & Mango S Recipe
Recipe Ingredients
1/2 tsp salt, divided
1/8 tsp white pepper
4 1-thick salmon fillets -skinned, ab, out 4-oz. eac
1 tbsp dark sesame oil, divided
1 cup julienne-cut carrot
2 cup (2-inch) sliced asparagus
1 1/2 cup julienned red bell pepper
1 1/2 cup julienned green bell pepper
1 cup julienned yellow squash
1 mango sauce (see below)
4 cup hot cooked long grain rice
MANGO SAUCE
2/3 cup chopped/peeled mango
2/3 cup low-salt chicken broth
2 tsp fresh lime juice
1 1/2 tsp grated, peeled gingeroot
1 tsp minced/seeded serrano chile
Recipe Preparation
Directions: Sprinkle 1/4 t salt and the pepper over fish. Heat 1-1/2
teaspoons oil in a large nonstick skillet over medium heat. Add fish,
and cook 5 minutes on each side or until fish flakes when tested with
a fork. Remove from skillet; set aside, and keep warm.
Heat remaining oil in skillet over medium-high heat. Add carrot, and
saute 2 minutes. Add remaining salt, asparagus, and next 3
ingredients; saute 3 minutes or until crisp-tender.
Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup Mango Sauce
around each fillet; top with 1 cup vegetables, and serve with 1 cup
rice.
Mango Sauce: Combine all ingredients in a small saucepan, and cook
over medium heat 10 minutes, stirring occasionally. Pour into a
blender, and process until smooth. Yield: 1 cup (serving size: 1/4
cup).
Nutritional Info: CALORIES 528 (24% from fat); PROTEIN 32.5g; FAT
14.4g (sat 2.4g, mono 6.2g, poly 4g); CARB 67.1g; FIBER 5g; CHOL
77mg; IRON 4.4mg; SODIUM 388mg; CALC 69mg
Reprinted from Cooking Light website: http://CookingLight.com
Servings: 4
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Salmon With Stir-Fried Vegetables & Mango S Recipe from the Recipes 4U Cookbook
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