Stir Fried Salmon with Pineapple Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| 100 g/3 3/4 oz/1 cup baby corn cobs, halved | ||
| Sunflower oil | 2 Tablespoon | |
| Red onion | 1 , sliced | |
| Orange bell pepper | 1 To taste, deseeded | |
| Green bell pepper | 1 To taste, deseeded | |
| 450 g/1 lb salmon fillet, skin removed | ||
| Paprika | 1 Tablespoon | |
| 225 g/8 oz can cubed pineapple, drained | ||
| 100 g/3 1/2 oz/1 cup beansprouts | ||
| Tomato ketchup | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| 2 tbsp medium sherry | ||
| Cornstarch | 1 Teaspoon | |
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.
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.
Chef
