WW Points Plus Per Serving: 4Makes: 4 servings
10 oz. wild salmon fillet
1 T. balsamic vinegar
2 T. low-sodium soy sauce
1 T. honey
1 T. cornstarch
1 t. sesame oil
12 oz. asparagus (cut into 1" pieces) - I used frozen so I thawed it and it was already cut.
1 t. ground ginger or 2 T. freshly grated
1. Whisk together vinegar, soy sauce, honey and cornstarch in small bowl until smooth.
2) Cut salmon fillets crosswise into 1/2 inch slices. Cut each slice crosswise into 4 pieces.
3) Heat wok 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. Add 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 minute.
I served this over 25 grams (measured before they were rehydrated) brown rice noodles (add 2 PP value per serving)
Recipe adapted from the One Pot Cookbook
Delicious!
OMG looks so delicious!!
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