Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Salt, divided
1/8 ts White pepper
4 1"-thick salmon fillets
--skinned, about 4-oz. each
1 tb Dark sesame oil, divided
1 c Julienne-cut carrot
2 c (2-inch) sliced asparagus
1 1/2 c Julienned red bell pepper
1 1/2 c Julienned green bell pepper
1 c Julienned yellow squash
Mango Sauce (see below)
4 c Hot cooked long grain rice

------------------------MANGO SAUCE-----------------------------
2/3 c Chopped/peeled mango
2/3 c Low-salt chicken broth
2 ts Fresh lime juice
1 1/2 ts Grated, peeled gingeroot
1 ts Minced/seeded serrano chile

Directions: Sprinkle 1/4 t salt and the pepper over fish. Heat 1-1/2
teaspoons oil in a large nonstick skillet over medium heat. Add fish,
and cook 5 minutes on each side or until fish flakes when tested with
a fork. Remove from skillet; set aside, and keep warm.

Heat remaining oil in skillet over medium-high heat. Add carrot, and
saute 2 minutes. Add remaining salt, asparagus, and next 3
ingredients; saute 3 minutes or until crisp-tender.

Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup Mango Sauce
around each fillet; top with 1 cup vegetables, and serve with 1 cup
rice.

Mango Sauce: Combine all ingredients in a small saucepan, and cook
over medium heat 10 minutes, stirring occasionally. Pour into a
blender, and process until smooth. Yield: 1 cup (serving size: 1/4
cup).

Nutritional Info: CALORIES 528 (24% from fat); PROTEIN 32.5g; FAT
14.4g (sat 2.4g, mono 6.2g, poly 4g); CARB 67.1g; FIBER 5g; CHOL
77mg; IRON 4.4mg; SODIUM 388mg; CALC 69mg

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