Thai Salmon

• 4 ounces salmon fillets, bite size cubes
• 14 cup snow peas, halved width-wise
• 2 pineapple rings, bite size pieces
• 1 tablespoon garlic infused peanut oil
• 2 tablespoons sweet chili sauce
• 12 cup cooked brown and wild rice mix (left over)
• 14 teaspoon soy sauce

1. Bring the oil to high heat in a wok and sear the pineapple until lightly browned, about 5 minutes.
2. Add the snow peas and continue cooking for 3-4 minutes, trying to avoid letting the oil coat the upper edges of the wok.
3. Carefully, place the salmon cubes in a ring around the un-oiled edge of the wok.
4. They will stick in place.
5. Cook until the salmon cubes have turned from pink to white half way through, about 5 minutes.
6. Then, again carefully, flip the salmon onto its top side, dribble the chili sauce around the edge, and cook through, about 2 minutes.
7. While the salmon is cooking this final time, place the rice in a bowl and place it in the microwave just to warm it.
8. Remove the bowl of rice from the microwave using a towel.
9. Invert it over the center of a warmed plate and remove the bowl.
10. Surround the rice with the Salmon mixture and sprinkle with soy sauce.

salmon, snow peas, pineapple, garlic, sweet chili sauce, brown, soy sauce

Taken from www.food.com/recipe/thai-salmon-352413 (may not work)