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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 ⅛-inch thick
¼ pound snow peas, trimmed and halved
Nutritional analysis per serving (2 servings)
23 grams carbs; 78 milligrams cholesterol; 422 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 8 grams fiber; 392 milligrams sodium; 37 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim and break asparagus at the point where the tough part of the stem meets the tender. Cut into 1-inch lengths.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This was terrific. Sugar not needed. Will make it again!
Good, low-cal recipe. Made it with everything except the sugar; substituted edamame for snow peas.
Made this without the vegetables, and substituted dry vermouth for the sherry, lemon for the orange. Sautéed some asparagus separately in a pan of hot olive oil seasoned with pepper, a squeeze of lemon and salt.