Title: Salmon with stir-fried vegetables & mango s
 Categories: Seafood, Main dish, Low-fat
      Yield: 4 Servings
 
    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

MMMMM------------------------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