Wok-Seared Wild Salmon with Asparagus
- Yield servings
- 2 tablespoons raspberry vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 pound wild or farmed salmon fillet, skinned
- 1/8 teaspoon salt
- 2 teaspoons canola oil
- 1 pound asparagus, trimmed and cut into 2-inch lengths
- 2 teaspoons minced, peeled fresh ginger
- 2 cups 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.