Salmon Sesame Stir Fry
Serves 3-4
Ingredients
| 1 can | Ocean's Wild Sockeye Salmon (213 g), drained | 1 can |
| 60 ml | Sesame oil | 4 tbsp. |
| 60 ml | Chopped green onion | 1/4 cup |
| 30 ml | Chopped fresh ginger | 2 tbsp. |
| 125 ml | Sliced celery | 1/2 cup |
| 500 ml | Shredded napa cabbage | 2 cups |
| 250 ml | Snap peas | 1 cup |
| 125 ml | Pea shoots for garnish | 1/2 cup |
| 30 ml | Sesame seeds for garnish | 2 tbsp. |
| 500 ml | White rice - cooked to directions on package | 2 cups |
Directions
| 1 | Cooked rice to directions on package. While rice is cooking prepare vegetable mixture. Drain and flake salmon- set aside. |
| 2 | In a large, non-stick skillet or wok, heat oil over medium heat; add onion and ginger, sautee until translucent, approx. for 3- 5 minutes. |
| 3 | Add celery, snap peas and cabbage and stir fry until crisp-tender, about 2 minutes. |
| 4 | Gently toss in flaked salmon and serve on rice. |
| 5 | Garnish with fresh peas shoots and sesame seeds. |
Recipes
