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1 Onion, cut into thin wedges 1/4 c Chicken or fish stock
1/2 Green, red or yellow pepper, 1/4 c Orange juice
-sliced 1 tb Lemon juice
12 Snow peas 1 ts Cornstarch
1/2 ts Finely chopped fresh ginger 1/4 ts 5 spice powder, optional
1 sm Cloved garlic, minced 1/4 c Sliced almonds
1 7.5 oz can salmon
hot cooked rice
Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice.
Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens
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