Thai-style Salmon Potato

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup onion, chopped
• 1 tablespoon fresh gingerroot, slivered
• 1/4-1/2 teaspoon red pepper, crushed
• 1 tablespoon polyunsaturated oil
• 1 lb salmon, skined,boned and cubed
• 2 cups broccoli florets
• 1 cup pea pods
• 1 cup tofu, cubed
• 1 cup cucumber, sliced vertically
• 2 shiitake mushrooms, rehydrated and thinly sliced
• 3/4 cup water
• 1/4 cup vinegar
• 4 teaspoons brown sugar, packed
• 1 tablespoon cornstarch
• 1 teaspoon lemon, rind of, grated
• 4 large russet potatoes, baked
• pepper

Recipe

• 1 sautee onion, ginger root and red pepper in oil until onion is tender.
• 2 add salmon and cook 3 minutes.
• 3 add broccoli, pea pods, tofu, cucumber and mushrooms; cook until vegetables are tender-crisp.
• 4 combine water, vinegar, brown sugar, cornstarch, lemon peel and pepper.
• 5 stir mixture into vegetables.
• 6 cook until mixture thickens and boils.
• 7 to serve, split baked potatoes lengthwise and open by gently squeezing from the bottom.
• 8 spoon 1/4 of salmon mixture over each potato.