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4 salmon
filets 3-6oz each
1 can of crabmeat
3 cups brown rice cooked
1 small bunch of scallions
20 sugar snap
peas
1 head of large bok Choy or
4 small bok Choy
1 bunch of cilantro
1 bottle of oyster sauce
1
piece of fresh ginger or 1 container of chopped ginger
2 red bell peppers
2 cups canola or peanut oil
Baked
Glazed Salmon
First Recipe
Serves2
4 salmon filets
4 tablespoons oyster sauce
1 ½ cups brown rice cooked
1 red pepper cut in
strips
20 sugar snap peas cleaned
2 sprigs of cilantro
½ tablespoon chopped ginger
1 scallion sliced
½ inch pieces
Preheat oven to 375
1. Coat a sauté pan or baking pan with oil then put the
filets on and spread the oyster sauce on each of the filets, bake for twenty minutes.
2. While the salmon is in the oven
cook the rice according to the box instructions
3. After the rice is cooked heat a sauté pan on high heat then
add two tablespoons oil and the peppers and snap peas, ginger, 1 tablespoon oyster sauce. cook two minutes.
4. Put rice
on plates then one salmon filet on each with the vegetables and sprig of cilantro. (Save the extra salmon for another recipe)
Stir-fry Crabmeat and Vegetables
Second Recipe
4
small bok Choy or half a large washed and chopped
1 can of crabmeat drained
1 cup brown rice cooked
1 red pepper
cut in strips
2 scallions sliced ½ inch pieces
½ tablespoon chopped ginger
1 tablespoon oyster
sauce
2 tablespoons oil
1. Heat a wok on high heat then add oil, put in the pepper and bok choy, stir for
two minutes then add the rest of the ingredients, stir two minutes and serve.
Salmon Salad
Third Recipe
Serves 2
Leftover Salmon filets broken into pieces
1 medium sized head of bok choy washed and chopped
1 scallion sliced ¼ inch pieces
1 red pepper cut in strips
Leaves from 4 sprigs of cilantro
3
tablespoon oyster sauce
½ tablespoon chopped ginger
3 tablespoon oil
1. Put oyster sauce in a bowl with
ginger then whisk in the oil slowly
to make a dressing.
2. Put the rest of the ingredients in
the bowl and toss lightly then serve.
