In a Work
Wok-Seared Wild Salmon with Asparagus
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
⅛ 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 rice blend
1 Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth.
2 Cut salmon fillet crosswise into ½-inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
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. Add asparagus and ginger; stir-fry until crisp-tender, about 2 minutes.
4 Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minute. Serve over rice.
PER SERVING (1¼ cups salmon mixture and ½ cup rice): 366 Cal, 12 g Fat, 2 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 400 mg Sod, 35 g Carb, 7 g Sugar, 4 g Fib, 31 g Prot, 57 mg Calc.
HEALTHY EXTRA
To emphasize the raspberry flavor of the vinegar, add ½ cup of fresh raspberries to the salmon mixture just before serving.