This recipe for glazed salmon and vegetables makes a light and flavorful dinner.
Glazed Salmon With Stir-Fried Vegetables
¼ cup apple jelly
3 tablespoons rice vinegar
Water
1 tablespoon light soy sauce
1 teaspoon cornstarch
4 (6-ounce) skinless salmon filets
1/4 teaspoon salt
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
2 teaspoons vegetable oil
8 green onions, cut into thin strips
1 small red bell pepper, cut into thin strips
Whisk together apple jelly, vinegar, 2 tablespoons water, soy sauce and cornstarch in a small bowl.
Heat broiler with rack 5 ½ inches from heat. Sprinkle salmon evenly with salt; place on a lightly greased rack in an aluminum foil-lined broiler pan.
Broil 10 minutes or just until fish flakes with a fork.
Meanwhile, stir-fry carrots and parsnip in hot oil in a large skillet over medium-high heat for 2 minutes. Add green onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove vegetables from skillet and keep warm.
Add jelly mixture to skillet and cook, stirring constantly, 1 minute or until thickened.
Spoon about 2/3 cup vegetables onto each of 4 plates; drizzle each serving with 1 tablespoon sauce. Top vegetables with salmon filets and drizzle 1 tablespoon sauce over each filet.
Makes 4 servings.
Recipe from The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon by Carolyn O'Neil
Food on 06/11/2014