Wok-Seared Wild Salmon with Asparagus
- Yield: servings
- 2tablespoons raspberry vinegar
- 2tablespoons reduced-sodium soy sauce
- 1tablespoon honey
- 1tablespoon cornstarch
- 1pound wild or farmed salmon fillet, skinned
- 1/8teaspoon salt
- 2teaspoons canola oil
- 1pound asparagus, trimmed and cut into 2-inch lengths
- 2teaspoons minced, peeled fresh ginger
- 2cups hot cooked brown rice blend
- Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth.
- Cut salmon fillet crosswise into ½-inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
- Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plate. Add asparagus and ginger; stir-fry until crisp-tender, about 2 minutes.
- Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minute. Serve over rice.
Weight Watchers; 2012. Used by permission of John Wiley & Sons.
Nutritional Info *per serving
- Calories 366
- Fat 12g
- Saturated Fat 2g
- Cholesterol 72mg
- Sodium 400mg
- Carbohydrate 35g
- Fiber 4g
- Sugars 7g
- Protein 31mg
- Calcium 57mg