Canned Salmon with Bok Choy and Dried Cranberries (Serves 2)
I often eat a can of salmon and a piece of fruit when I am ferociously hungry and in a hurry. I’ve been trying to eat more vegetables lately, so took a few extra minutes to prepare a real meal with my can of salmon. I liked the result and bet you would too.
Prep and Cook Time: 15 minutes
10 ounces of canned salmon (a boneless, skinless variety)
2-3 big handfuls of bok choy
1 sweet yellow onion
1 big handful of dried cranberries
Coconut Aminos Soy-Free Seasoning Sauce
Jamaican curry powder
Chop onion into bite-sized pieces. Trim off the thick stem of the bok choy, rinse well, and chop into bite-sized pieces. Add two tablespoons of coconut oil over medium heat to a wok. Add one tablespoon of curry powder and stir-fry for one minute. Add onion and stir-fry until it begins to soften. Add bok choy and a big handful of dried cranberries. Add canned salmon. Stir ingredients well. The curry should supply most of the taste you need, but add salt and garlic powder to taste. Cover and let cook for 10 minutes or so, stirring occasionally. Transfer to plates and splash generously with Coconut Aminos (optional).
Notes: Coconut Aminos look and taste like soy sauce. I like the flavor Coconut Aminos add, but the meal works without it too.
To make meals faster, keep bok choy cleaned and cut into bite-sized pieces in your refrigerator in an air-tight container. It lasts almost a week.
Printer friendly version: Canned Salmon with Bok Choy and Dried Cranberries