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Salmon with Stir-Fried Vegetables and Mango Sauce

Yield 4 servings

Ingredients

  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon white pepper
  • 4 (4-ounce) skinned salmon fillets (about 1 inch thick)
  • 1 tablespoon dark sesame oil, divided
  • 1 cup julienne-cut carrot
  • 2 cups (2-inch) sliced asparagus (about 1 pound)
  • 1 1/2 cups julienne-cut red bell pepper (about 1 large)
  • 1 1/2 cups julienne-cut green bell pepper (about 1 large)
  • 1 cup julienne-cut yellow squash (about 2 small)
  • Mango Sauce
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 528
  • caloriesfromfat 24 %
  • fat 14.4 g
  • satfat 2.4 g
  • monofat 6.2 g
  • polyfat 4 g
  • protein 32.5 g
  • carbohydrate 67.1 g
  • fiber 5 g
  • cholesterol 77 mg
  • iron 4.4 mg
  • sodium 388 mg
  • calcium 69 mg

How to Make It

  1. 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.

  2. Heat remaining oil in skillet over medium-high heat. Add carrot, and sauté 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; sauté 3 minutes or until crisp-tender.

  3. 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.