The Cooking sauce:
combine all the ingredients and let rest at least one hour (better if you make it the night before).
In a sauce pan boil the asparagus in a salted water for 2 minutes or till tender and crisp. remove with a slotted spoon and put immediately in a bowl filled with ice water to stop the cooking proccess, when cooled down drain and pat dry with a paper towl. In the same water that the asparagus cooked, boil the potatoes till tender, aproxately 9 - 12 minute . Drain and rinse under cool water to stop the cooking process. In a large salad bowl combine the asparagus, potatoes, and the rest of the salad ingredients pour in the salad dressing to coat and toss.
The salad dressing:
Mix all ingredients well and let stand for at least 1/2 hour. shake or mix vigorously before adding to salad.
Heat the wok till very hot, and in butter and olive oi stir till butter is completely melted. add the cooking sauce and stir constantly for 10 seconds. Add the salmon and stir fry for no more then 2 to 3 minutes!! Salmon will continue to cook even after you turn off the flame off, and the worse thing you can do is dry out the salmon!!
Plate salad and top with cooked salmon and serve immediately.
(The Salmon can be cooked ahead of time and served cold, I like it either way, but my prefrence is hot.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (794g)|
|Recipe Makes: 4|
|Calories from Fat: 866 (65%)|
|Amt Per Serving||% DV|
|Total Fat 96.2g||128 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 42.4g|
|Polyunsanturated Fat 27.6g|
|Cholesterol 148.4mg||46 %|
|Sodium 702.5mg||24 %|
|Potassium 1655.5mg||44 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 60.5g|
|Protein 58.1g||83 %|
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Calories per serving: 1340
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