Wok-Seared Wild Salmon with Asparagus

  • Yield: servings


2tablespoons raspberry vinegar
2tablespoons reduced-sodium soy sauce
1tablespoon honey
1tablespoon cornstarch
1pound wild or farmed salmon fillet, skinned
1/8teaspoon salt
2teaspoons canola oil
1pound asparagus, trimmed and cut into 2-inch lengths
2teaspoons minced, peeled fresh ginger
2cups hot cooked brown rice blend


  1. Whisk together vinegar, soy sauce, honey, and cornstarch in small bowl until smooth.
  2. Cut salmon fillet crosswise into ½-inch slices. Cut each slice crosswise into 4 pieces. Sprinkle with salt.
  3. 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 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. Serve over rice.

Weight Watchers; 2012. Used by permission of John Wiley & Sons.

Nutritional Info *per serving

  • Calories 366
  • Fat 12g
  • Saturated Fat 2g
  • Cholesterol 72mg
  • Sodium 400mg
  • Carbohydrate 35g
  • Fiber 4g
  • Sugars 7g
  • Protein 31mg
  • Calcium 57mg