“A quick, easy, and healthy main course”

Ingredients Nutrition

  • 4 ounces salmon fillets, bite size cubes
  • 14 cup snow peas, halved width-wise
  • 2 pineapple rings, bite size pieces
  • 1 tablespoon garlic infused peanut oil
  • 2 tablespoons sweet chili sauce
  • 12 cup cooked brown and wild rice mix (left over)
  • 14 teaspoon soy sauce


  1. Bring the oil to high heat in a wok and sear the pineapple until lightly browned, about 5 minutes.
  2. Add the snow peas and continue cooking for 3-4 minutes, trying to avoid letting the oil coat the upper edges of the wok.
  3. Carefully, place the salmon cubes in a ring around the un-oiled edge of the wok. They will stick in place. Cook until the salmon cubes have turned from pink to white half way through, about 5 minutes. Then, again carefully, flip the salmon onto it’s top side, dribble the chili sauce around the edge, and cook through, about 2 minutes.
  4. While the salmon is cooking this final time, place the rice in a bowl and place it in the microwave just to warm it.
  5. Remove the bowl of rice from the microwave using a towel. Invert it over the center of a warmed plate and remove the bowl. Surround the rice with the Salmon mixture and sprinkle with soy sauce.

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