| 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 igor@digex.net on Jan 28, 1997.
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