SALMON AND ASPARAGUS STIR FRY
Make and share this Salmon and Asparagus Stir Fry recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat non-stick skillet or wok over medium-high heat until hot.
- Add fish and sprinkle with salt and pepper.
- Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally.
- Transfer fish to platter and keep warm.
- To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally.
- Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended.
- Add soy sauce mixture to vegetables and bring to boil.
- Boil for 1 minute, stirring constantly.
- Spoon vegetable mixture over fish and toss gently to coat.
- Serve!
SPEEDY SALMON STIR-FRY
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Nutrition Facts : Calories 498 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
ASPARAGUS & SALMON SUPPER
A sophisticated salmon dish that's super fast to prepare
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
- While everything's steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.
Nutrition Facts : Calories 565 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 2 milligram of sodium
ASPARAGUS STIR-FRY
Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
AIR FRYER SALMON AND ASPARAGUS FOR ONE
A wonderful meal for one, ready in a flash. The sauce is slightly smoky, slightly tangy, and slightly sweet-the perfect complement to perfectly cooked salmon and tender asparagus.
Provided by Rebekah Rose Hills
Time 21m
Yield 1
Number Of Ingredients 8
Steps:
- Stir together honey, olive oil, mustard, paprika, salt, and pepper in a small bowl. Whisk well to form a slightly thick sauce.
- Brush about 1/2 of the marinade all over both sides of the salmon fillet and place it into the air fryer basket. Air-fry at 400 degrees F (200 degrees C) for 4 minutes.
- Open the basket and place the asparagus around the fillet as best you can, being careful not to cover it. Brush remaining sauce all over the asparagus and on top of the salmon fillet.
- Air-fry at 400 degrees F (200 degrees C) until salmon is cooked through and asparagus is tender, 6 to 7 more minutes.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 28.5 g, Cholesterol 74.7 mg, Fat 23.6 g, Fiber 4.9 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 616 mg, Sugar 21.4 g
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