Salmon and Asparagus Chinois

• 1 pound asparagus
• 1 large clove garlic, minced
• 1 tablespoon coarsely grated fresh ginger
• 1/4 cup dry sherry
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sugar
• Grated rind of 1 orange
• 1 salmon fillet (10 ounces), cut in half
• 1/4 pound baby carrots, sliced 1/8-inch thick
• 1/4 pound snow peas, trimmed and halved

1. Wash, trim and break asparagus at the point where the tough part of the stem meets the tender.
2. Cut into 1-inch lengths.
3. In nonstick pan over low heat, add garlic, ginger, sherry, soy sauce, sugar,orange rind, salmon, carrots and asparagus.
4. Cover and simmer about 7 minutes, until fish is cooked and vegetables are crisp but tender.
5. Two minutes before the fish is done, add the snow peas and continue cooking.
6. Serve with rice that has been flavored with scallions and a little soy sauce.

asparagus, clove garlic, ginger, sherry, soy sauce, sugar, orange, salmon fillet, carrots, snow peas

Taken from cooking.nytimes.com/recipes/6459 (may not work)