Quick Salmon Stir Fry

This is not really a true stir fry, but Asian-style salmon on a bed of brown rice (or shirataki noodles) served with oriental brussel sprouts. Hey, it is quick, healthy, and yummy- what else can a hungry gluten and dairy free girl ask for (besides less than 108 degree heat which means I can't turn on the oven... err)?

Asian Salmon Stir Fry with Oriental Brussel Sprouts

1 can wild caught salmon, mashed up
1 can bamboo shoots
1/2 c. shredded green cabbage
Optional: 1/2 c. red cabbage,
1 jalapeno, sliced with seeds
1/2 lb. frozen (or fresh) brussel sprouts
1/2" slice fresh ginger, grated
4 cloves fresh garlic, chopped fine
lime juice, squeezed on top
sea salt and pepper to taste
sprinkle unhulled sesame seeds

Garnish:
fresh sliced mango or mandarin orange
sliced white onion
1/4 c. organic coconut milk (drizzle on top)
sliced red onion

Sides:
brown rice or shirataki noodles

Spicy Peanut Sauce:
4 T. crunchy organic peanut butter
2 T. Bragg's liquid aminos
2 T. San-J low sodium wheat free tamari
1 T. red chili pepper
1 dash garlic powder
Optional: Thai spicy red chili sauce (local asian market)
1 jalapeno and seeds
1 T. honey or agave nectar

Mash up salmon and spices; mix in bamboo shoots and green cabbage. Start cooking the brown rice or parboiling shirataki noodles (2-3 minutes for noodles). Steam brussel sprouts until done (5-7 minutes or until fork tender and still bright green- do not overcook or they'll become mushy).

In a separate bowl, mix the peanut butter and spices until smooth; add half of the peanut butter sauce to to salmon and mix. Add the other half of the sauce to to the brussel sprouts and gently toss. Heat salmon and sauce mixture either over stovetop at medium heat or in microwave. Serve on top of rice or noodles and garnish with onion and a healthy dose of fresh ginger and drizzle of coconut milk. Sprinkle sesame seeds and add onion slices on top and serve hot.

Serves: 4-6

This recipe is dairy free and gluten free.