Curried Stir Fried Vegetables and Wild Alaskan Salmon
Chopped assorted vegetables, enough for everyone to be served. Some good choices include garlic, onion, green pepper, red pepper, cabbage, carrots, zucchini, corn cut from cob, broccoli, chard. Use your preferences and what's on hand. An array of at least 4 is preferable. Chop dense vegetables in smaller pieces.
Put on rice, brown or white, enough for everyone to be served.
Thaw wild salmon fillet in cold running water in sink or overnight in refrigerator. Do not use microwave as it kills flavor and nutrition.
Rinse fillet in cold water. Cut fish from skin and cube. Remove pin bone from the shoulder section. Lightly salt and pepper.
15 to 20 minutes before the rice is done heat pan and begin by sautéing garlic and onion. Add vegetables requiring most cooking time first and add others a few moments later. Add cubes of Wild salmon last and toss to cook till done. Sprinkle powdered curry over to desired taste and add salt if you wish.
Serve on a bed of rice. Spoon large dollop of plain yogurt onto meal and sprinkle with a dash of cinnamon or nutmeg over all. Yumm!