Salmon With Stir-Fried Vegetables & Mango S Recipe




Salmon With Stir-Fried Vegetables & Mango S Ingredients

1/2 tsp salt, divided
1/8 tsp white pepper
4 1-thick salmon fillets -skinned, ab, out 4-oz. eac
1 tbsp dark sesame oil, divided
1 cup julienne-cut carrot
2 cup (2-inch) sliced asparagus
1 1/2 cup julienned red bell pepper
1 1/2 cup julienned green bell pepper
1 cup julienned yellow squash
1 mango sauce (see below)
4 cup hot cooked long grain rice

MANGO SAUCE

2/3 cup chopped/peeled mango
2/3 cup low-salt chicken broth
2 tsp fresh lime juice
1 1/2 tsp grated, peeled gingeroot
1 tsp minced/seeded serrano chile

A Recipe for
Salmon With Stir-Fried Vegetables & Mango S

 

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This Salmon With Stir-Fried Vegetables & Mango S recipe is one of many in our Asian Category.






Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces


This Recipe for Salmon With Stir-Fried Vegetables & Mango S is one of thousands in the Recipes-to-go Asian Cookbook.


Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.



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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare


This is a recipe for Salmon With Stir-Fried Vegetables & Mango S from the recipe cookbook of Recipes-to-go (Asian)


Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Salmon With Stir-Fried Vegetables & Mango S

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Salmon With Stir-Fried Vegetables & Mango S Directions

Directions: Sprinkle 1/4 t salt and the pepper over fish. Heat 1-1/2
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 1/4 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: 1/4
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: http://CookingLight.com

Serves: 4

 

 

 

 

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Salmon With Stir-Fried Vegetables & Mango S Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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