Fresh Salmon with Pineapple in Pineapple-Orange Sauce

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Name: Fresh Salmon with Pineapple in Pineapple-Orange Sauce
Prep time: 23 min
Cook time: 30 min
Total time: 23 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup vegetable oil; 1 celery rib sliced; 1 medium onion chopped; 1 clove garlic minced; 1 1/2 pounds salmon fillets, skin removed cut into 1-inch chunks; 1/2 cup orange juice 1; 1 8-oz can unsweetened pineapple chunks drained, juice reserved; 2 teaspoons fresh ginger minced; 1 teaspoon orange zest grated; 2 teaspoons cornstarch

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INGREDIENTS

1/4 cup vegetable oil
1 celery rib ; sliced
1 medium onion ; chopped
1 clove garlic ; minced
1 1/2 pounds salmon fillets, skin removed ; cut into 1-inch chunks
1/2 cup orange juice ; 1
1 8-oz can unsweetened pineapple chunks ; drained, juice reserved
2 teaspoons fresh ginger ; minced
1 teaspoon orange zest ; grated
2 teaspoons cornstarch

INSTRUCTIONS

1. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add celery, onion, and garlic and stir-fry until crisp-tender, 2-3 minutes. Remove to a plate.

2. In same wok, heat remaining 2 tablespoons oil over medium-high heat. Add salmon and stir-fry until opaque and cooked through, 4-6 minutes. Remove to plate with vegetables.

3. Add orange juice, reserved pineapple juice, ginger, and orange zest to wok. Cook over medium-high heat 2 minutes. Return salmon and vegetables to wok. Add pineapple chunks.

4. Dissolve cornstarch in 1/4 cup cold water and stir into walk. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes.

NOTES

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Fresh Salmon with Pineapple in Pineapple-Orange Sauce

1/4 cup vegetable oil
1 celery rib sliced
1 medium onion chopped
1 clove garlic minced
1 1/2 pounds salmon fillets, skin removed cut into 1-inch chunks
1/2 cup orange juice 1
1 8-oz can unsweetened pineapple chunks drained, juice reserved
2 teaspoons fresh ginger minced
1 teaspoon orange zest grated
2 teaspoons cornstarch

1.  In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan.  Add celery, onion, and garlic and stir-fry until crisp-tender, 2-3 minutes.  Remove to a plate.
2.  In same wok, heat remaining 2 tablespoons oil over medium-high heat.  Add salmon and stir-fry until opaque and cooked through, 4-6 minutes.   Remove to plate with vegetables. 
3.  Add orange juice, reserved pineapple juice, ginger, and orange zest to wok.  Cook over medium-high heat 2 minutes.  Return salmon and vegetables to wok.  Add pineapple chunks.
4.  Dissolve cornstarch in 1/4 cup cold water and stir into walk.  Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes.

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Nutrition

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Serving Size: 1 Serving (281g)
Recipe Makes: 4 Servings

Calories: 140
Calories from Fat: 93 (66%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 9.3mg		0 %
Potassium 159.3mg		4 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 11.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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