Minted Salmon and
2 tablespoons Asian
2 tablespoons cold water
2 teaspoons brown sugar
1 fresh red chile, seeded
2 tablespoons olive oil
1 1/2 pounds skinless,
boneless fresh Atlantic
salmon, cut into 4
2 garlic cloves, minced
1 bunch thin asparagus,
cut into 1-inch pieces
1/2 cup chopped
In a small bowl, whisk together fish sauce, oyster
sauce, water, sugar and chile; set aside.
Heat olive oil over medium-high heat in a wok or
large skillet. Place salmon in the hot oil and sprinkle
with garlic. Cook for 1 minute, turn and cook for 2
Add asparagus and reserved sauce mixture. Bring to a
boil, cover, reduce heat to medium and simmer for
3-5 minutes, or until the salmon just flakes and the
asparagus is crisp-tender.
Stir in mint and serve. Makes 4 servings.
*Available at Asian markets and in the Asian food section of most
Baked Salmon Fillets with
Simple Cream Sauce
6 5- to 6-ounce
1/2 teaspoon salt
1/2 teaspoon pepper
1 10 1/2-ounce can cream
of celery soup
1/2 cup reduced-fat milk
1 cup dry bread crumbs
Preheat oven to 350°F. Lightly grease a baking pan
that will hold fish in a single layer.
Place salmon in the pan. Sprinkle with salt and pepper.
In a bowl, blend soup, milk, mustard and butter. Pour
over the fillets. Sprinkle with bread crumbs.
Bake for 35 minutes, or until the fish flakes.
Makes 6 servings.