Salmon with stir-fried vegetables and mango sauce

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Salt, divided
⅛ teaspoon White pepper
4 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
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

Directions

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.

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