Ingredients
- 1 pound asparagus
- 1 large clove garlic, minced
- 1 tablespoon coarsely grated fresh ginger
- ¼ cup dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sugar
- Grated rind of 1 orange
- 1 salmon fillet (10 ounces), cut in half
- ¼ pound baby carrots, sliced 1/8-inch thick
- ¼ pound snow peas, trimmed and halved
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Nutritional Information
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Nutritional analysis per serving (2 servings)
464 calories; 19 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 20 grams sugars; 37 grams protein; 77 milligrams cholesterol; 424 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Wash, trim and break asparagus at the point where the tough part of the stem meets the tender. Cut into 1-inch lengths.
- 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.
- 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.
15 minutes
Dining and Cooking