Sweet and sour salmon

This was good!

Serves 1, scale as necessary:

3.8 oz. cooked salmon
part of a green pepper
1/2 yellow onion
pineapple chunks

I used the sauce recipe from Serious Eats with the sugar slightly reduced. This makes a thin, tasty sauce, not the thick orange goo that you get at a Chinese restaurant or from a bottle. I prefer this one, but you could use the other kind instead.

1 tbsp. cornstarch, dissolved in 1 tbsp. water

2/3 cup pineapple juice
1/3 cup rice vinegar
1/4 cup light brown sugar (reduced from 1/3 cup in the original recipe)
3 tbsp. ketchup
1 tbsp. soy sauce

This was good but next time I might substitute Sriracha for the ketchup.

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This page contains a single entry by Rick Kasguma published on February 24, 2017 5:22 PM.

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