| 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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