Prep 45 mins
Cook 0 mins
This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed.
- Pull bones out of salmon with pliers and cut into chunks, then poach in water.
- Saute onion, pepper and mushrooms in butter until tender.
- Add tomatoes and cooked salmon.
- Drain pineapple, reserve syrup.
- Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
- Add pineapple chunks. Serve over rice.
Made this tonight and had the comment of "absolutely A blank-ing delicious"!!! will not say what the blank is but you can use your imagination. lol! I altered it slightly by adding some celery and carrots done on the mandoline and added yellow peppers, subtracted the tomatoes, added a squirt of ketchup and siracha sauce, subtracted the dry mustard, used light brown sugar, and low sodium soy. Pan fried salmon filets, and served with long grain and wild rice. Da bomb diggety!!! Oh yeah - also used straw mushrooms as thats all I had. I will post pictures. Thanks for an awesome recipe!!! It's a definete keeper and will go into meal rotations for my house!
This was absolutely delicious! I skipped the mushrooms (preference) but followed the rest of the recipe as written, and served over basmati rice ~ wonderful! Thanks Beegirl for a keeper! Made for PAC Spring 2009!
This is a quick and easy dish to prepare. I made this exactly as written and although I cannot handle green peppers, I do no regret putting them into the dish. There were just enough left-overs for lunch tomorrow and DH put his name on that dish! Quick, easy, low-fast & tasty...what more can you ask for?! Thanks for posting a great recipe! Made this for PAC Spring 2008.