Post by Raz on Apr 7, 2010 4:58:43 GMT -5
Cathy found this recipe and we had it last night.
It's definitely worth passing along, and no doubt, we'll have it again. Absolutely delicious!
Ingredients
1 lb. salmon fillet, skinned and cut into 1-inch cubes
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion, cut into 1-inch pieces
1 medium red sweet pepper, cut into bite-size strips
1 cup packaged fresh julienned carrots
1 Tbsp. grated fresh ginger
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. crushed red pepper (optional)
1 Tbsp. olive oil
1 8-oz. can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk
2 cups hot cooked brown rice
Directions
1. In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
2. Lightly coat a large nonstick skillet with olive oil. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
3. Add 1 Tbsp oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
It's definitely worth passing along, and no doubt, we'll have it again. Absolutely delicious!
Ingredients
1 lb. salmon fillet, skinned and cut into 1-inch cubes
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. ground black pepper
1 large onion, cut into 1-inch pieces
1 medium red sweet pepper, cut into bite-size strips
1 cup packaged fresh julienned carrots
1 Tbsp. grated fresh ginger
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. crushed red pepper (optional)
1 Tbsp. olive oil
1 8-oz. can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk
2 cups hot cooked brown rice
Directions
1. In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
2. Lightly coat a large nonstick skillet with olive oil. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
3. Add 1 Tbsp oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
