Preparation:
1. Skin and bone salmon; cut into 1-inch cubes and set aside.
2. Heat 2 tablespoons oil in skillet; saute broccoli, mushrooms, green pepper, celery and garlic over high heat until crisp-tender, stirring constantly.
3. Remove vegetables from skillet with slotted spoon.
4. Add remaining oil; saute salmon until barely cooked. Do not overstir.
5. Drain off excess oil.
6. Return sauteed vegetables to skillet, along with green onion; sprinkle with sherry, lemon peel, salt and pepper. Heat thoroughly.
7. Serve at once alone over hot cooked white or brown rice. |
