Salmon & Asparagus Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 376.5
- Total Fat: 18.2 g
- Cholesterol: 85.0 mg
- Sodium: 781.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.3 g
- Protein: 38.9 g
View full nutritional breakdown of Salmon & Asparagus Stir-Fry calories by ingredient
Introduction
This is from Good Housekeeping's Favorite Recipes "Easy Skillet Meals" cookbook.This has become a huge spring/summertime hit in my house; taking advantage of delicious, fresh Copper River or Chinook (Pacific) Salmon.
The fresh ginger is amazing! It is worth hunting down at the grocery store! It is excellent served over brown rice. This is from Good Housekeeping's Favorite Recipes "Easy Skillet Meals" cookbook.
This has become a huge spring/summertime hit in my house; taking advantage of delicious, fresh Copper River or Chinook (Pacific) Salmon.
The fresh ginger is amazing! It is worth hunting down at the grocery store! It is excellent served over brown rice.
Number of Servings: 4
Ingredients
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1 /2 lbs fresh, skinless salmon fillet
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 1/2 lbs fresh asparagus, trimmed and cut into 2" peices
1 red bell pepper, thinly sliced
3 green onions, trimmed and thinly sliced
3 tbsp Lite Soy Sauce (you can use regular, but the recipe is calculated for Lite)
2 tbsp seasoned rice vinegar
1 tbsp fresh ginger Root, peeled and grated
1 garlic clove, crushed
1 tsp cornstarch
1/2 tsp sugar
3/4 water
Directions
1) Heat nonstick 12-inch skillet or wok over medium-high heat until hot. Add fish, and sprinkle with salt and pepper. Cook fish, gently stirring occasionally, until fish turns opaque throughout, 5-7 minutes. Transfer fish to platter, cover with aluminum foil; keep warm.
2) To same skillet, add asparagus and red pepper, and cook, covered, until vegetables are tender-crisp, stirring occasionally, about 5 minutes.
3) Meanwhile, in small bowl, with a wire whisk or fork, mix green onions, soy sauce, vinegar*, ginger, garlic, cornstarch, sugar, and water until blended.
Add soy-sauce mix to the vegetables and heat until boiling. Boil 1 minute, stirring constantly. Spoon vegetable mixture over fish; toss gently before serving.
* I actually forgot to use the rice vinegar and this was still an amazing dish.
Number of Servings: 4
Recipe submitted by SparkPeople user SHYTEETEE.
2) To same skillet, add asparagus and red pepper, and cook, covered, until vegetables are tender-crisp, stirring occasionally, about 5 minutes.
3) Meanwhile, in small bowl, with a wire whisk or fork, mix green onions, soy sauce, vinegar*, ginger, garlic, cornstarch, sugar, and water until blended.
Add soy-sauce mix to the vegetables and heat until boiling. Boil 1 minute, stirring constantly. Spoon vegetable mixture over fish; toss gently before serving.
* I actually forgot to use the rice vinegar and this was still an amazing dish.
Number of Servings: 4
Recipe submitted by SparkPeople user SHYTEETEE.
Member Ratings For This Recipe
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ILIKETOZUMBA
This was amazingly delicious! I absolutely LOVED it. Great combination of flavors, loved the asparagus and red pepper together with the salmon...it was just awesome. I used my own low-sodium soy sauce substitute (3/4C garlic vinegar, 3T molasses/1Tonion powder) for 1/3 of the soy sauce. Was great! - 3/26/13
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RAECHELRAE