Recipe by Borealis Beegirl
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.
Top Review by heartshapedpan
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!
- 1 salmon fillet (around a pound)
- 1 onion, sliced
- 1 sweet pepper
- 226.79 g mushroom, sliced
- 29.58 ml butter
- 566.99 g can pineapple chunks
- 118.29 ml sugar
- 29.58 ml cornstarch
- 2.46 ml dry mustard
- 118.29 ml white vinegar
- 14.79 ml soy sauce
- 411.06 g can stewed tomatoes
Directions See How It's Made
- 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.