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Stir Fried Salmon With Pineapple

Diet.Chef's picture
Ingredients
  Baby corn cobs 3 3⁄4 Ounce, halved (100 Gram / 1 Cup)
  Sunflower oil 2 Tablespoon
  Red onion 1 , sliced
  Orange bell pepper 1 , deseeded and sliced
  Green bell pepper 1 , deseeded and sliced
  Salmon fillet 1 Pound, skin removed (450 Gram)
  Paprika 1 Tablespoon
  Canned cubed pineapple 8 Ounce, drained (1 Can / 225 Gram)
  Bean sprouts 3 1⁄2 Ounce (100 Gram / 1 Cup)
  Tomato ketchup 2 Tablespoon
  Soy sauce 2 Tablespoon
  Medium sherry 2 Tablespoon
  Cornflour 1 Teaspoon (Cornstarch)
Directions

1. Using a sharp knife, cut the baby corn cobs in half.
2. Heat the sunflower oil in a large preheated wok. Add the onion, (bell) peppers and baby corn cobs to the wok and stir-fry for 5 minutes.
3. Rinse the salmon fillet under cold running water and pat dry with absorbent kitchen paper.
4. Cut the salmon flesh into thin strips and place in a large bowl. Sprinkle with the paprika and toss until well coated.
5. Add the salmon to the wok together with the pineapple and stir-fry for a further 2-3 minutes or until the fish is tender.
6. Add the beansprouts to the wok and toss well.
7. Mix together the tomato ketchup, soy sauce, sherry and cornflour (cornstarch). Add the mixture to the wok and cook until the juices start to thicken. Transfer to warm serving plates and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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