-Asian Cuisine -


Flank Steak Serves 4

For salmon:
4 salmon fillet (6 oz each)
cup sisters' lime-soy vinaigrette
1 cup all purpose flour
2 tbs. vegetable oil

For Sauce:
cup sisters' fresh lime-soy vinaigrette
2 tbs. honey
2 tbs. minced peeled fresh ginger

For asparagus:
1 lb asparagus, cleaned and removed tough ends

1 lime or lemon, cut into wedges
cup finely chopped green scallion, for garnish

  1. Pour a cup of sisters' lime-soy into a zip lock bag. Place salmon in bag and flip to coat. Refrigerate 2 hours.
  2. Boil cup sisters' fresh lime-soy, ginger and honey in a small sauce pan, stirring frequently, until thickened, about 4-5 minutes.
  3. Cook asparagus spears in boiling water for 1-2 minutes until tender. Drain well.
  4. Lightly coat the fillets with flour, dust off excess flour.
  5. Heat oil in a large skillet over medium-high heat. Place the fillets, skin side down and cook for 2-3 minutes or until browned. Flip gently to the other side and cook until golden, about 3-4 minutes.
  6. Pour glaze over salmon and asparagus, squeeze lime or lemon wedges. Garnish with scallions. Salt and pepper to taste.