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salt white pepper salmon sesame oil julienne-cut carrot julienne-cut red bell pepper julienne-cut green bell pepper julienne-cut yellow squash hot cooked
Viewed: 30 - Published at: 7 years agoIngredients
- 1/2 teaspoon salt, divided
- 1/8 teaspoon white pepper
- 4 (4-ounce) skinned salmon fillets (about 1 inch thick)
- 1 tablespoon dark sesame oil, divided
- 1 cup julienne-cut carrot
- 2 cups (2-inch) sliced asparagus (about 1 pound)
- 1 1/2 cups julienne-cut red bell pepper (about 1 large)
- 1 1/2 cups julienne-cut green bell pepper (about 1 large)
- 1 cup julienne-cut yellow squash (about 2 small)
- 4 cups hot cooked long-grain rice
Method
- Sprinkle 1/4 teaspoon salt and the pepper over fish. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside, and keep warm.
- Heat remaining oil in skillet over medium-high heat. Add carrot, and saute 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; saute 3 minutes or until crisp-tender.
- 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.
