WOK SEARED WILD SALMON AND ASPARAGUS

WOK SEARED WILD SALMON AND ASPARAGUS image

Yield 4 People

Number Of Ingredients 10

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2 tablespoons raspberry vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1 (1 - pound) wild or farmed salmon fillet, skinned
1/8 teaspoon salt
2 teaspoons canola oil
1 pound asparagus, trimmed and cut into 2 inch lengths
2 teaspoons minced peeled fresh ginger
2 cups hot cooked brown or white rice

Steps:

1 Whisk together vinegar, soy sauce, honey and cornstarch in small bowl until smooth 2 Cut salmon fillet crosswise into 1/2 inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt. 3 Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plate. Ad asparagus and ginger; stir-fry until crisp-tender, about 2 minutes. 4 Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minutes. Serve over rice. To emphasize the raspberry flavor of the vinegar, add 1/2 cup of fresh raspberries to the salmon mixture just before serving.