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Glazed Salmon with Stir-fried Vegetables

Southern Living MARCH 2002

  • Yield: Makes 4 servings


  • 2 carrots
  • 1 parsnip
  • 1 small red bell pepper
  • 8 green onions
  • 4 (4-ounce) skinless salmon fillets
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1/4 cup apple jelly
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon lite soy sauce
  • 1 teaspoon cornstarch
  • 1/2 to 1 teaspoon chopped fresh dill (optional)
  • 2 teaspoons vegetable oil
  • Garnish: fresh dill sprigs


Cut first 4 ingredients into thin strips, and set aside.

Sprinkle salmon fillets evenly with salt. Place on a rack in a broiler pan coated with cooking spray.

Broil 6 inches from heat 10 to 13 minutes or until fish flakes with a fork.

Whisk together jelly, next 4 ingredients, and, if desired, dill.

Cook carrot and parsnip in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes. Add bell pepper and onions; cook 1 to 2 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.

Add jelly mixture to skillet, and cook, stirring constantly, 3 to 4 minutes or until thickened.

Spoon vegetables evenly onto serving plates. Drizzle with half of sauce. Top with salmon fillets, and drizzle with remaining sauce. Garnish, if desired.

*Only 7% of the total calories in this recipe come from saturated fat. The remaining fat calories are from beneficial mono- or polyunsaturated oils.

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 39%
  • Fat: 15g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 5.2g
  • Protein: 24g
  • Carbohydrate: 28g
  • Fiber: 3.5g
  • Cholesterol: 67mg
  • Iron: 1mg
  • Sodium: 399mg
  • Calcium: 52mg

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Glazed Salmon with Stir-fried Vegetables recipe