I found it a couple years ago on Prevention.com. It is drool-worthy. There is no part of this that isn't good. Plus, it's healthy...which is the best part. Salmon has Omega-3 fats, which are awesome for your brain. And let's face it...we could all use a little boost. ;)
You will need:
1 lb fresh skinless salmon - cut into bite-size pieces {have your meat person cut the skin off...don't try to be a hero. not worth the effort.}
1 med red onion, thinly sliced
4 Roma tomatoes, chopped
3 cups mung bean sprouts {I just used a whole package, about 8 oz.}
1 Tb fresh chopped ginger {sometimes it gets expensive getting fresh when you could just use dried...but with ginger it is cheap, so don't skimp! I actually use twice as much ginger in this. Ginger is my middle name. Not really.}
1/4 cup fresh cilantro, chopped
2 1/2 tsp sesame oil {if you are a stir-fry fanatic this is a staple in your pantry}
3 Tb packed brown sugar
2 Tb soy sauce {I use dark aged Tamari}
2 tsp rice wine vinegar {another stir-fry staple!}
1. Heat your sesame oil in your wok - of course, on high heat for a stir fry.
2. Add onion and stir-fry 2 minutes until your onions are a delicious golden brown.
3. Stir in tomatoes, brown sugar, soy sauce and vinegar, stirring for 3 minutes.
4. Add sprouts, salmon and ginger. Cook three minutes, stirring often. Salmon should be slightly pink in the center. No need to overcook.
5. Serve on a bed of rice and sprinkle with cilantro.
Whoever you are serving this to will want to kiss you...so be careful who it is.
I paired the meal with an amazing shiraz {The Formula, Robert's Shiraz - 2004}
A fresh herb chopping knife - not sure if that is the technical name - is an awesome gift for the cook in your house. just sayin'. Hubby got me the one above at Sur La Table.
Fresh ingredients make me glow with happiness. Is that odd?
if you don't like onions...well, then I don't know if I can help you. ;)
The smell in your kitchen at this point should be a.maz.ing.
Don't omit these bean sprouts. Please. I beg you. They add a bite/crispness to the texture.
All of this = good stuff.
Serve and enjoy the "ooooohs" and "mmmmms" from the loves that you serve it to.
#3 is next week.
Hope you like broccoli!
g
