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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A quick, easy, and healthy main course Ingredients:
4 ounces salmon fillets, bite size cubes |
1/4 cup snow peas, halved width-wise |
2 pineapple rings, bite size pieces |
1 tablespoon garlic infused peanut oil |
2 tablespoons sweet chili sauce |
1/2 cup cooked brown and wild rice mix (left over) |
1/4 teaspoon soy sauce |
Directions:
1. Bring the oil to high heat in a wok and sear the pineapple until lightly browned, about 5 minutes.
2. Add the snow peas and continue cooking for 3-4 minutes, trying to avoid letting the oil coat the upper edges of the wok.
3. Carefully, place the salmon cubes in a ring around the un-oiled edge of the wok. They will stick in place. Cook until the salmon cubes have turned from pink to white half way through, about 5 minutes. Then, again carefully, flip the salmon onto it’s top side, dribble the chili sauce around the edge, and cook through, about 2 minutes.
4. While the salmon is cooking this final time, place the rice in a bowl and place it in the microwave just to warm it.
5. Remove the bowl of rice from the microwave using a towel. Invert it over the center of a warmed plate and remove the bowl. Surround the rice with the Salmon mixture and sprinkle with soy sauce.
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