Salmon with Stir-Fried Vegetables and Mango Sauce

Name: Salmon with Stir-Fried Vegetables and Mango Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters (2-inch) sliced asparagus (about 1 pound); 355 milliliters julienne-cut green bell pepper (about 1 large); 355 milliliters julienne-cut red bell pepper (about 1 large); 237 milliliters julienne-cut carrot; 946 milliliters hot cooked long-grain rice; 1 Tbsp dark sesame oil, divided; 4 servings Mango Sauce; 454 grams skinned salmon fillets (about 1 inch thick); 1 teaspoons salt, divided; 237 milliliters julienne-cut yellow squash (about 2 small); 0 teaspoons white pepper

Salmon with Stir-Fried Vegetables and Mango Sauce might be just the main course you are searching for. This recipe makes 4 servings with 628 calories, 33g of protein, and 12g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of asparagus, julienne-cut carrot, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sprinkle 1/4 teaspoon salt and the pepper over fish.

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Pepper

Fish

Salt

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork.

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Fish

Remove from skillet; set aside, and keep warm.

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Frying Pan

Heat remaining oil in skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add carrot, and saut 2 minutes.

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Carrot

Add remaining salt, asparagus, and next 3 ingredients; saut 3 minutes or until crisp-tender.

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Asparagus

Salt

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.

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Fish Fillets

Vegetable

Mango

Sauce

Rice

Equipment

Frying Pan

Ingredients

Servings:

473milliliters

(2-inch) sliced asparagus (about 1 pound)355milliliters

julienne-cut green bell pepper (about 1 large)355milliliters

julienne-cut red bell pepper (about 1 large)237milliliters

julienne-cut carrot 946milliliters

hot cooked long-grain rice 1Tbsp

dark sesame oil, divided 4servings

Mango Sauce 454grams

skinned salmon fillets (about 1 inch thick)1teaspoons

salt, divided 237milliliters

julienne-cut yellow squash (about 2 small)0teaspoons

white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.