Recipe - Salmon With Stir-Fried Vegetables And Mango Sauce

One half teaspoon Salt, divided
1/8 teaspoon White pepper
4 Skinned salmon fillets,
(1inch thick)
1 tablespoon Dark sesame oil, divided
1 cup Juliennecut carrot
2 cup Sliced asparagus
1 One half cup Juliennecut red bell pepper
1 One half cup Juliennecut green bell
pepper
1 cup Juliennecut yellow squash
Mango Sauce
4 cup Hot cooked long grain rice

MANGO SAUCE
2/3 cup Chopped peeled mango
2/3 cup Lowsalt chicken broth
2 teaspoon Fresh lime juice
1 One half teaspoon Grated peeled gingerroot
1 teaspoon Minced seeded serrano chile

Sprinkle One fourth teaspoon salt and the pepper over fish.

Heat 1One half 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 mediumhigh heat. Add carrot, and saute
2 minutes. Add remaining salt, asparagus, and next 3 ingredients; saute 3
minutes or until crisptender.

Place 1 fish fillet on each of 4 plates. Yield: 4 servings.

INSTRUCTIONS FOR Mango Sauce: Combine all ingredients in a small saucepan,
and cook over medium heat 10 minutes, stirring occasionally. Pour into a
blender, and process until smooth. Yield: 1 cup (serving size: One fourth cup).

Per serving: 564 Calories; 10g Fat (16% calories from fat); 44g Protein;
74g Carbohydrate; 88mg Cholesterol; 492mg Sodium

NOTES : Spoon One fourth cup Mango Sauce around each fillet; top with 1 cup
vegetables, and serve with 1 cup rice.

Recipe by: Cooking Light, March 1995, page 116

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.