Directions:
1. Toss together salmon, cornstarch, salt, and black pepper in bowl; set aside.
2. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat.
3. Stir onion, sweet pepper, carrots, TAS ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
4. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently.
5. Stir in undrained pineapple and Sun & Dragon coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently.
6. Stir vegetables into skillet; heat. Serve with rice.
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