Try this healthy glazed salmon with vegetables

Akron Beacon JournalFebruary 25, 2014 


Southern fare is delicious and hearty but not necessarily health-conscious, so Southern Living tries to tune it up in “The Slim Down South Cookbook.”


Southern food is oh-so-good, but it can be oh-so-unhealthful as well.

Southern Living is out with a new book, “The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon” by Carolyn O’Neil, (Oxmoor House) and the title pretty much sums it up.

The recipes are low-cal takes on Southern food classics and modern versions as well. Try out this recipe for glazed salmon with stir-fried vegetables for a light and flavorful dinner.

Glazed Salmon with Stir-fried Vegetables

1/4 cup apple jelly

3 tablespoons rice vinegar

1 tablespoon light soy sauce

1 teaspoon cornstarch 4 (6-oz.) skinless salmon fillets

1/4 teaspoon table salt

2 carrots, cut into thin strips (1 cup)

1 parsnip, cut into thin strips (1/2 cup)

2 teaspoons vegetable oil

8 green onions, cut into thin strips (2 cups)

1 small red bell pepper, cut into thin strips (1 cup)

WHISK together apple jelly, vinegar, 2 tablespoons water, soy sauce, and cornstarch in a small bowl.

PREHEAT broiler with oven rack 5 1/2 inches from heat. Sprinkle salmon fillets evenly with salt; place on a lightly greased rack in an aluminum foil-lined broiler pan. Broil 10 minutes or just until fish flakes with a fork.

STIR-FRY carrots and parsnip in hot oil in a large skillet over medium-high heat for 2 minutes. Add green onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm. Add jelly mixture to skillet, and cook, stirring constantly, 1 minute or until thickened.

SPOON about 2/3 cup vegetables onto each of 4 plates; drizzle each serving with 1 tablespoon sauce. Top vegetables with salmon fillets, and drizzle 1 tablespoon sauce over each fillet.

Yield: 4 servings.

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