Wednesday, March 12, 2008

Salmon and Rice

This recipe use tinned salmon and is easy and very quick. The whole meal including the rice is ready in less than half an hour. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious recipe.


1 tin salmon (8 oz or 250 grams )
2 fresh tomatoes cut up
half a small tin of tomatoes
Half a small onion chopped
Quarter of a WI pepper chopped
1 tablespoon seasoning
Salt and pepper


Heat one tablespoon of oil in a wok or pan until hot and add the onion and pepper. Stir for a minute and add tomatoes but not juice and salt, stir and cover. Cook on medium heat for 5 minutes. Open salmon into a bowl and clean off the skin and bones keeping the liquid.

Add the salmon and juice of slamon and tomatoes to the pan and pepper and seasoning. Cover and continue to cook on high heat for another 10 minutes.

Serve with white rice and cucumber sliced.

This dish is especially good if you have it the day after Pak Choy (see recipe), as you generally have some split pea dhal left over and this poured over the rice before the salmon is delicious.

1 comment:

Laurielle de Coteau said...

Very good recipe. I tried it and it was delicious!