Categories: Fish/sea, Rice/grains 
      Yield: 6 servings 
  
      1    Onion, cut into thin wedges       1/4 c  Chicken or fish stock 
    1/2    Green, red or yellow pepper,      1/4 c  Orange juice 
           -sliced                             1 tb Lemon juice 
     12    Snow peas                           1 ts Cornstarch 
    1/2 ts Finely chopped fresh ginger       1/4 ts 5 spice powder, optional 
      1 sm Cloved garlic, minced             1/4 c  Sliced almonds 
           1 7.5 oz can salmon             
  
  hot cooked rice 
   
  Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup 
  microwaveable casserole.  Cover and microwave on high for 3-4 minutes or 
  until softened. Stir or shake dish once part way through cooking. Meanwhile 
  drain salmn juices into a small dish and add stock, orange juice, lemon 
  juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, 
  discarding bones. Stir sauce mixture into vegetables. Cover and microwave 
  at high for 2-3 minutes or until mixture comes to a boil and thickens 
  slightly.  Stir at least once during cooking. Add salmon and microwave, 
  covered, on high for 1 minutes or until heated through. Garnish with 
  almonds and serve over rice. 
   
  Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens