By: Sarah Holvik, B.Sc. Nutritional Science
1 Tbsp canola oil
1 Tsp. sesame oil
3 cloves garlic, thinly sliced
3 Tbsp ginger root, finely chopped
1 onion, thinly sliced
3 stalks celery, thinly sliced
1 red bell pepper, thinly sliced
1 chili pepper, thinly sliced (optional)
8-ounce wild salmon fillet, sliced into small pieces
Hot sauce, low-sodium soy sauce, to taste
In a large skillet, heat canola oil on medium-high. Add vegetables. Cook 5 minutes, stirring frequently. Add salmon; cook 2 minutes or until done. Add sesame oil and toss and stir until coated. Serve with whole grain rice. Serves 2.
