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MANDARIN-GLAZED SALMON

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1 fillet = 1-1/2 pounds salmon fillet, cut into 4 pieces
  • 1/4 cup sliced green onions
  • 2 tablespoons finely chopped La Choy® Sliced Water Chestnuts
  • 1/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 1/3 cup orange marmalade
  • Hot cooked rice, optional
DIRECTIONS

Heat oil in large skillet over medium-high heat. Sprinkle red and black peppers on skinless side of each piece of salmon. Cook salmon, skin-side up about 2 minutes or until browned. Reduce heat to medium. Turn salmon over and cook an additional 6 minutes or until fish flakes easily with fork. Do not overcook. Remove from skillet; keep warm.

Add green onions and water chestnuts to skillet; cook and stir 2 minutes. Add stir fry sauce and marmalade; stir until well blended. Heat until bubbly.

Spoon sauce over salmon. Serve with rice, if desired.