Recipe for Salmon with Stir-Fried Vegetables and Mango Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 tsp Salt, divided
1/8 tsp White pepper
4 x Skinned salmon fillets, (1-inch thick)
1 tbl Dark sesame oil, divided
1 cup Julienne-cut carrot
2 cup Sliced asparagus
1/2 cup Julienne-cut red bell pepper
1/2 cup Julienne-cut green bell pepper
1 cup Julienne-cut yellow squash
Mango Sauce
4 cup Hot cooked long grain rice
----------------- MANGO SAUCE ----------------
2/3 cup Chopped peeled mango
2/3 cup Low-salt chicken broth
2 tsp Fresh lime juice
1/2 tsp Grated peeled gingerroot
Instructions:
Instructions: Sprinkle 1/4 teaspoon 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.

Yield: 4 servings.

INSTRUCTIONS FOR 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).

NOTES : Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice.

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