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Salmon with Asian Greens & Mushroom Dashi Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 5 oz salmon, 1 cup (about 5 oz) veggies & sauce) contains 480 calories, 17 g carbohydrate, (1 g fiber), 41 g protein, 26 g fat, (5 g saturated fat), 110 mg cholesterol, 1750 mg omega-3 fats, and 780 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 480
  • Servings: 4
  • Active Time: 30 minutes
  • Total Time to Make: 30 minutes

Ingredients

Directions

  1. Season salmon with salt and pepper. Dust both sides with pan searing flour; pat off excess. Heat olive oil in pan on MED-HIGH until oil faintly smokes. Add fish; turn over when fish changes color one-quarter of way up and seared side has browned, about 3 min.
        
  2. Reduce heat to MED. Cook, 5-8 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of salmon). Drain fish on paper towel; set aside.  
      
  3. Add yu choy stems to pot of boiling, salted water; blanch 45 sec. Add yu choy leaves and mushrooms; blanch 30 sec. Drain; set aside.
     
  4. Drizzle vegetable oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on MED until oil faintly smokes. Add garlic, ginger, and blanched vegetables; cook, stirring, about 1 min. Add dashi sauce; bring to a simmer. Remove from heat. 
       
  5. Place vegetable mixture with sauce in center of platter; top with salmon.

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