| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | ts | Salt, divided |
| 1/8 | ts | White pepper |
| 4 | Skinned salmon fillets, (1-inch thick) | |
| 1 | tb | Dark sesame oil, divided |
| 1 | c | Julienne-cut carrot |
| 2 | c | Sliced asparagus |
| 1 1/2 | c | Julienne-cut red bell pepper |
| 1 1/2 | c | Julienne-cut green bell pepper |
| 1 | c | Julienne-cut yellow squash |
| Mango Sauce | ||
| 4 | c | Hot cooked long grain rice |
| 2/3 | c | Chopped peeled mango |
| 2/3 | c | Low-salt chicken broth |
| 2 | ts | Fresh lime juice |
| 1 1/2 | ts | Grated peeled gingerroot |
| 1 | ts | Minced seeded serrano chile |
INSTRUCTIONS
MANGO SAUCE Sprinkle 1/4 teaspoon 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. 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: 1/4 cup). Per serving: 564 Calories; 10g Fat (16% calories from fat); 44g Protein; 74g Carbohydrate; 88mg Cholesterol; 492mg Sodium NOTES : Spoon 1/4 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 [email protected] on Jan 28, 1997.
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