WOK-SEARED WILD SALMON WITH ASPARAGUS

WOK-SEARED WILD SALMON WITH ASPARAGUS image

Yield 4

Number Of Ingredients 9

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2 tbsp raspberry vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp honey
1 tbsp cornstarch
1 (1 lb) wild or farmed salmon fillet, skinned
1/8 tsp canola oil
1 lb asparagus, trimmed into 2 inch lengths
2 tsp minced peeled fresh ginger
2 C hot cooked brown rice

Steps:

Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth. Cut salmon fillet crosswise into 1/2 inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt. 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 min; transfer to plate. Add asparagus and ginger; stir-fry until crisp-tender, about 2 min. Return salmon to wok. Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 min. Serve over Rice.