The Only Rule About Stir Fry Club...There Are No Rules

Quick, Healthy, Tasty...Make it up as you go along!

Thai Spicy Lemon Grass Salmon Stir Fry on Coconut Jasmine Rice

Salmon
1lb of Fresh Salmon

-Place salmon in shallow baking pan
-Place a tablespoon of butter on top
-Squeeze a quarter fresh lemon on the fish
-Lightly sprinkle with herbes de Provence
-Salt and pepper to taste
-Bake at 450 F for 20 minutes covered
-Remove from oven and let stand for 5 Minutes
-Cut into 1 inch cubes

Stir Fry
Red, Yellow, Orange Sweet Peppers Chopped x 3 in total
Snow Peas x half a hand full
Mini Corns x 1 can
Sliced Water Chestnuts -1 small can
Pine Nuts x 1/4 cup
Fresh Coriander x 1 sprig
Garlic Cloves diced x 2
Fresh Ginger diced x 1/2" piece
1 freshly squeezed lime
Lemon Grass Stock x 1 chopped
Low salt soy sauce - 3 tablespoons
Hoisen Sauce - 1 table spoon
Rice wine vinnegar - 2 tablespoons
Crushed peppercorns to taste

-Chop everything up
-Add a tablespoon of sesame oil in the wok
-Add everything to the wok
-Stir for 5 to 10 minutes


Coconut Rice
1 cup of Jasmine rice
1 and 1/2 cups of water
1/2 cup of canned coconut milk
Pinch of sea salt

-Combine everything in a pot
-Bring to a boil
-Reduce to low heat
-Stir regularly to keep milk from burning
-Take off heat when all liquid is absorbed

Place rice in a wide lipped serving dish
Place vegetables on top of rice
Finish by topping with the salmon cubes