Yield: 4 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Salt, divided |
⅛ teaspoon | White pepper |
4 \N | Skinned salmon fillets, (1-inch thick) |
1 tablespoon | Dark sesame oil, divided |
1 cup | Julienne-cut carrot |
2 cups | Sliced asparagus |
1½ cup | Julienne-cut red bell pepper |
1½ cup | Julienne-cut green bell pepper |
1 cup | Julienne-cut yellow squash |
\N \N | Mango Sauce |
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 gingerroot |
1 teaspoon | Minced seeded serrano chile |
MANGO SAUCE
Sprinkle ¼ teaspoon 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. Yield: 4 servings.
INSTRUCTIONS FOR 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).
Per serving: 564 Calories; 10g Fat (16% calories from fat); 44g Protein; 74g Carbohydrate; 88mg Cholesterol; 492mg Sodium NOTES : Spoon ¼ cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice.
Recipe by: Cooking Light, March 1995, page 116 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.