Salmon dish shines with veggies

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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, ($24.95, hardcover, Oxmoor House) and the title pretty much sums it up.

The recipes are low-cal takes on southern food, both classic and modern. Try this Glazed Salmon With Stir-Fried Vegetables for a light and flavorful dinner.

Glazed Salmon With Stir-Fried Vegetables

Makes 4 servings

1/4 cup apple jelly

3 tablespoons rice vinegar

1 tablespoon light soy sauce

1 teaspoon cornstarch

4 (6-ounce) 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 an oven rack 51/2 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 the vegetables from the skillet, and keep warm.

Add the jelly mixture to the 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 the vegetables with salmon, and drizzle 1 tablespoon sauce over each fillet.