| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood, Rice | 6 | Servings | |
INGREDIENTS
| 1 | Onion, cut into thin wedges | |
| 1/2 | Green, red or yellow pepper, sliced | |
| 12 | Snow peas | |
| 1/2 | ts | Finely chopped fresh ginger |
| 1 | sm | Cloved garlic, minced |
| 1 7.5 oz can salmon | ||
| 1/4 | c | Chicken or fish stock |
| 1/4 | c | Orange juice |
| 1 | tb | Lemon juice |
| 1 | ts | Cornstarch |
| 1/4 | ts | 5 spice powder, optional |
| 1/4 | c | Sliced almonds |
INSTRUCTIONS
hot cooked rice Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice. Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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