You are here: Home » Recipes » Wok-Seared Wild Salmon with Asparagus Wok-Seared Wild Salmon with Asparagus Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 2 tablespoons raspberry vinegar2 tablespoons reduced-sodium soy sauce1 tablespoon honey1 tablespoon cornstarch1 pound wild or farmed salmon fillet, skinned1/8 teaspoon salt2 teaspoons canola oil1 pound asparagus, trimmed and cut into 2-inch lengths2 teaspoons minced, peeled fresh ginger2 cups hot cooked brown rice blend Instructions 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.