#97 & #98

December 23rd. Two more days before my deadline. I decided to make Super Quick Salmon Stir-Fry (pg. 70) and Lemon, Ginger and Turmeric Rice (pg. 96). Jamie says that this is one of the fastest suppers ever and warns that you need to get everything ready before starting. So, I got the water for the rice going first and then did all the chopping for both recipes. The stir fry part did only take about 10 minutes from start to finish. The rice had really good flavor but wasn't too over powering. It is a great, quick meal that I know we'll make again!

Jamie's Super-Quick Salmon Stir Fry
Food Revolution (pg. 70)

3/4 lb of salmon fillet, cut into 1 inch cubes
1/4 cup of raw shelled peanuts (crush with a pestle and mortar or in a plastic bag with a rolling pin)
2 cloves of garlic (finely chopped)
a thumb size of ginger (finely chopped)
1 fresh red chile (I skipped this to make it less spicy for the kids)
Small bunch of fresh cilantro (separate the leaves from stalk, and finely chop stalks)
peanut or vegetable oil (I used peanut, it gives more flavor)
1 heaping TBS of tandoori or mild curry paste
large handful of snow peas
7 oz. of coconut milk
handful of beans prouts
1 lime

Heat wok on high add two lugs of oil. Add garlic, ginger, chile, and cilantro stalks. Stir 30 seconds add curry paste cook for another 30 seconds. Add salmon, cook for another minute then add coconut milk and peas. Cook for another minute. Season with salt and pepper to taste.

Serve over rice, garnish with bean sprouts, cilantro leaves, peanuts, and squeeze of lime.

Recipes cooked: 98
Recipes left: 75
Days left: 72