This recipe is a family favorite -it's a really quick and easy meal, also low fat and nutritious. My mum has been making it since I was a child, but used canned salmon. I don't where the recipe originated but she also made this same recipe with canned corned beef (fabulous with steamed cabbage). As my parents were born in Guyana, I can only guess that fresh meat and fish was in short supply and expensive, so canned foods were used in creative ways. I have gotten into the habit of keeping a can of salmon and corned beef in my pantry, knowing I'll always have a delicious meal at hand.
This salmon recipe is not the original recipe, because fresh salmon is so available nowadays. I've also added frozen peas, so that it's served as a complete one dish meal. Steamed rice, white or brown, is the perfect accompaniment. Hope you try it!
Salmon and Rice (Serves 4)
Ingredients:
1 tablespoon oil, canola or olive
1 large or 2 small onions, peeled and sliced thinly
3 ripe tomatoes, diced
1 lb. skinless salmon or 1 can pink or red salmon
1 cup frozen peas
salt and pepper to taste
Directions:
- In a large skillet, heat the oil over medium heat and add the onions. Cook for 3 to 4 minutes until lightly golden brown.
- Add the diced tomatoes and continue to cook until the tomatoes start to break down and make a sauce.
- Cut the salmon into 1 inch cubes and add to the tomato, onion mixture.
- Stir in the peas. Cover pan with lid and cook for approximately 5 minutes or until the salmon flakes easily. (If using canned salmon, add all the juices and just cook until heated through).
- If the tomatoes are not very juicy and the sauce seems dry, then go ahead and add some water or vegetable/chicken broth. Taste and season with salt and pepper.
- Serve with steamed rice.
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