This was a meal that was sort of thrown together tonight. I had just finished baking up a tray of lemon pepper salmon fillets for my dinners the next few nights and opened the fridge to see what kind of veggies I had to throw a quick dinner together: fresh red bell pepper, fresh sugar snap peas and frozen edamame....that sounds perfect!
Ingredients:
1 salmon fillet (baked in 375 degree oven for 20 minutes with fresh lemon juice and lemon pepper seasoning)
1 whole red bell pepper chopped
1 cup fresh Sugar Snap Peas
1/2 cup frozen edamame beans, steamed in the micro
1 TBS low sodium soy sauce (I use Gluten free, low sodium)
Directions:
Spray large pan with olive oil cooking spray. Add chopped red bell pepper and whole sugar snap peas and saute until the peppers start to become softer and both vegetables start to brown. Toss in steamed edamame beans and saute another 2 minutes. Cut salmon into small cubes and add into mix - cooking about 2 minutes longer. Pour soy sauce over mixture and stir fry for about a minute. Pour everything together on plate or bowl - YUM!
I have an affinity for any dish with a crunch and this one packs quite the crunch ...not to mention the flavor mingling of all the fresh veggies and salmon is out of this world! This will become a regular dinner around here :-)
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