The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to your liking by adding more apricot preserves or rice vinegar – the sweet and sour parts.
- 4 servings
- 4 6 to 8 ounce salmon fillets
- 1 tablespoon peanut or vegetable oil
- 2 green onions, diced
- 1 teaspoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 medium carrot, peeled and thinly sliced
- 2 medium zucchini, split lengthwise in half and then cut into 1-inch pieces
- 1 red bell pepper, sliced into rings
- 2 tablespoons low-sodium soy sauce
- 1/4 cup fish or chicken broth
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons apricot preserves
- 1 teaspoon cornstarch mixed with equal part cold water
- 1 1/2 cups fresh pineapple, cut into 1-inch cubes
- 4 cups warm cooked rice
Heat oil in a wok or skillet over medium-high heat. Add green onions, ginger and garlic. Cook for 1 minute. Add salmon fillets and lightly brown on both sides, about 3 minutes per side. Add cut carrots, zucchini and bell pepper. Cook for 1 minute. Add soy sauce, fish or chicken broth, vinegar, apricot preserves and cornstarch mixture. Add pineapple and return fish to the pan to warm. To serve, place fish, vegetables and sauce over rice.
