Minted Salmon and Asparagus Stirfry

2 tbsp
2 tbsp
2 tbsp
2 tsp
1
2 tbsp
1 1/2 lbs
1
1 bunch
1/2 cup

Asian fish sauce*
Oyster sauce
water
brown sugar
fresh red chili, seeded and minced
olive oil
Salmon Fillet, skin on, cut into 4 pieces
garlic cloves, minced
thin asparagus, cut into 1" pieces
chopped fresh mint

30 ml
30 ml
30 ml
10 ml
1
30 ml
750 g
2
1 bunch
125 ml

* available at Asian markets and the Oriental food sections of large supermarkets.

Kim Nguyen

Besides sharing recipes, Kim keeps a busy schedule: she raises four children, is an active member of the BC Vietnamese Fisherman’s Association and works as a translator for other Vietnamese fishermen. Kim arrived in Canada in 1980 where she met her husband, a gillnetter. Kim’s time-saving salmon recipe is a delicious treat any time.

1. In a small bowl whisk together the fish sauce, oyster sauce, water, sugar, and chili, set aside.

2. Heat the oil over medium high heat, add salmon pieces, and sprinkle with garlic, cook 1 minute, turn and cook 2 more minutes.

3. Add the cut asparagus and reserved sauce mixture, bring to a boil, cover, reduce heat to medium and simmer for 3-5 minutes until salmon just flakes and asparagus is crisp-tender.

4. Stir in mint and serve.

Prep. time: 15 min. Cook time: 10 min. Serves: 4.