PER SERVING (1 1/4 cups salmon mixture and 1/2 cup rice): 366 Cal, 12 g Fat, 2 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 400 mg Sod, 35 g Carb, 7 g Sugar, 4 g Fib, 31 g Prot, 57 mg Calc
1. Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth.
2. Cut salmon fillet crosswise into 1/2-inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
3. Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plate. Add asparagus and ginger; stir-fry until crisp-tender, about 2 minutes.
4. Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minute. Serve over rice.
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HEALTHY EXTRA: To emphasize the raspberry flavor of the vinegar, add 1/2 cup of fresh raspberries to the salmon mixture just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: Servings | ||
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Calories: 238 | ||
Calories from Fat: 89 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 763.3mg | 26 % | |
Potassium 978.5mg | 26 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 21.7g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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