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Categories:
salmon fillet onion sweet pepper mushroom butter pineapple sugar cornstarch dry mustard white vinegar soy sauce tomatoes
Viewed: 7 - Published at: 4 years agoIngredients
- 1 salmon fillet (around a pound)
- 1 onion, sliced
- 1 sweet pepper
- 1/2 lb mushroom, sliced
- 2 tablespoons butter
- 1 (20 ounce) can pineapple chunks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon dry mustard
- 1/2 cup white vinegar
- 1 tablespoon soy sauce
- 1 (14 1/2 ounce) can stewed tomatoes
Method
- Pull bones out of salmon with pliers and cut into chunks, then poach in water.
- Saute onion, pepper and mushrooms in butter until tender.
- Add tomatoes and cooked salmon.
- Drain pineapple, reserve syrup.
- Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
- Add pineapple chunks. Serve over rice.
