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


  1. Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth.
  2. Cut salmon fillet crosswise into ½-inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
  3. 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.
  4. 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.



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