Salmon Stir-Fry is definitely one of my favorite dishes. But I also like salmon salad with tomato wedges. I guess I just like salmon. So, this simple dish starts with a skillet, some olive oil, chopped veggies, salt, pepper and sage. The veggies I use are broccoli, onions, red sweet pepper, squash, zucchini and asparagus.
For the salmon, I make it easy for me. I open a can of Chicken of the Sea boneless, skinless pink salmon and dump that into the skillet. To me, this dish tastes just as good with canned salmon. So here it is with the salmon added...
I cook this mixture on medium to low heat for about 15-20 minutes until the vegetables are soft. I like the squashes to be slightly brown and maybe a bit crispy. But this combination of veggies and fish and spices are so tasty and even a little sweet that it feels like eating luscious candy. So good!
But if you like your salmon cold like in a salad mixture, I take the same can of boneless, skinless pink salmon and mix it with mayonnaise, chopped onions, celery, walnuts, sage and paprika. If you want to really add yumminess, you can add some dried cranberries too. I make this dish pretty by putting a big scoop inside the center of some tomato wedges and broccoli florets. Amazingly good! And so pretty...
No comments:
Post a Comment