Wok-Seared Wild Salmon with Asparagus


  • 2 T raspberry vinegar
  • 2 T reduced-sodium soy sauce
  • 1 T honey
  • 1 T cornstarch
  • 1 lb wild or farmed salmon fillet, skinned
  • 1/8 t salt
  • 2 t canola oil
  • + 3 more ingredients
    • 1 lb asparagus, trimmed and cut into 2-inch lengths
    • 2 t minced, peeled fresh ginger
    • 2 c hot cooked brown rice blend

Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth. Cut salmon fillet crosswise into -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 oi...

View full recipe at Relish


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