Salmon with stir-fried vegetables & mango s

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Salt, divided
⅛ teaspoon White pepper
4 1\"-thick salmon fillets skinned, about 4-oz. each
1 tablespoon Dark sesame oil, divided
1 cup Julienne-cut carrot
2 cups (2-inch) sliced asparagus
1½ cup Julienned red bell pepper
1½ cup Julienned green bell pepper
1 cup Julienned yellow squash
Mango Sauce (see below)
4 cups Hot cooked long grain rice
⅔ cup Chopped/peeled mango
⅔ cup Low-salt chicken broth
2 teaspoons Fresh lime juice
1½ teaspoon Grated, peeled gingeroot
1 teaspoon Minced/seeded serrano chile

Directions

MANGO SAUCE

Directions: Sprinkle ¼ t salt and the pepper over fish. Heat 1-½ 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 ¼ 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: ¼ 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:

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