Pan-Seared Salmon with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. lb. salmon, skinless
2. T. water
3. T. dry sherry
4. T. soy sauce
5. t. sesame oil
6. /2 t. cornstarch
7. /2 t. five-spice powder
8. T. olive oil
9. md. zucchini
10. md. carrots, cut lengthwise into thin ribbons
11. t. grated ginger
12. cloves garlic, minced
13. md. green onions, bias cut into 1-in pieces
14. In sm. bowl, combine water, 1 T. of sherry, 1 T. of soy, the sesame oil, cornstarch and 1/4 t. of the five-spice powder. Set aside.
15. In another small bowl, combine remaining 1 T. sherry, 1 T. soy, and 1/4 t. five-spice powder. Brush over both sides of salmon. In lg. skillet, heat oil over md. heat. Add fish; cook for 6-9 min. per side until done. Cover and keep warm.
16. Cut zucchini. In same skillet, cook and stir carrot, ginger and garlic for 3 min. Add zucchini and green onion; cook and stir about 1 min more until vegetables are crisp-tender. Stir cornstarch mixture; add to skillet. Cook and stir for 1 min. more.
17. To serve, spoon veggies onto dinner plate. Top with fish. 227 calories.
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