Wok Seared Wild Salmon And Asparagus Recipe

Name: Wok Seared Wild Salmon And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons raspberry vinegar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon honey; 1 tablespoon cornstarch; 1 (1 - pound) wild or farmed salmon fillet, skinned; 1/8 teaspoon salt; 2 teaspoons canola oil; 1 pound asparagus, trimmed and cut into 2 inch lengths; 2 teaspoons minced peeled fresh ginger; 2 cups hot cooked brown or white rice

Servings: persons

2 tablespoons raspberry vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1 (1 - pound) wild or farmed salmon fillet, skinned
1/8 teaspoon salt
2 teaspoons canola oil
1 pound asparagus, trimmed and cut into 2 inch lengths
2 teaspoons minced peeled fresh ginger
2 cups hot cooked brown or white rice

1
1 Whisk together vinegar, soy sauce, honey and cornstarch in small bowl until smooth
2
2 Cut salmon fillet crosswise into 1/2 inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
3
3 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. Ad asparagus and ginger; stir-fry until crisp-tender, about 2 minutes.
4
4 Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minutes. Serve over rice.
5
To emphasize the raspberry flavor of the vinegar, add 1/2 cup of fresh raspberries to the salmon mixture just before serving.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons raspberry vinegar, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon honey, 1 tablespoon cornstarch, and more.

Yes, Wok Seared Wild Salmon And Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wok Seared Wild Salmon And Asparagus

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