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Serves 4

¼ cup apple jelly

3 tablespoons rice vinegar

1 tablespoon light soy sauce

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1 teaspoon cornstarch

4 (6-oz.) skinless salmon fillets

¼ 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 scallions, cut into thin strips (2 cups)

1 small red bell pepper, cut into thin strips (1 cup)

1. Whisk together apple jelly, vinegar, 2 tablespoons water, soy sauce and cornstarch in a small bowl.

2. Preheat broiler with oven rack 5½ inches from heat. Sprinkle salmon fillets evenly with salt; place on a lightly greased rack in an aluminum foil-lined broiler pan.

3. Broil 10 minutes or just until fish flakes with a fork.

4. Meanwhile, stir-fry carrots and parsnip in hot oil in a large skillet over medium-high heat for two minutes. Add scallion and bell pepper; stir-fry two to three minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.

5. Add jelly mixture to skillet, and cook, stirring constantly, one minute or until thickened.

6. Spoon about 2
3 cup vegetables onto each of four plates; drizzle each serving with 1 tablespoon sauce. Top vegetables with salmon fillets and drizzle 1 tablespoon sauce over each fillet.

— Lisa Abraham, Akron Beacon Journal

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