Salmon and Asparagus Chinois
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound asparagus
- 1large clove garlic, minced
- 1tablespoon coarsely grated fresh ginger
- ¼cup dry sherry
- 1tablespoon reduced-sodium soy sauce
- 1teaspoon sugar
- Grated rind of 1 orange
- 1salmon fillet (10 ounces), cut in half
- ¼pound baby carrots, sliced ⅛-inch thick
- ¼pound snow peas, trimmed and halved
Nutritional analysis per serving (2 servings)
422 calories; 20 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 37 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim and break asparagus at the point where the tough part of the stem meets the tender. Cut into 1-inch lengths.
- Step 2
In nonstick pan over low heat, add garlic, ginger, sherry, soy sauce, sugar,orange rind, salmon, carrots and asparagus. Cover and simmer about 7 minutes, until fish is cooked and vegetables are crisp but tender.
- Step 3
Two minutes before the fish is done, add the snow peas and continue cooking. Serve with rice that has been flavored with scallions and a little soy sauce.
Private Notes
Comments
This was terrific. Sugar not needed. Will make it again!
Good, low-cal recipe. Made it with everything except the sugar; substituted edamame for snow peas.
Made this without the vegetables, and substituted dry vermouth for the sherry, lemon for the orange. Sautéed some asparagus separately in a pan of hot olive oil seasoned with pepper, a squeeze of lemon and salt.
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