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© Meredith Corporation. All rights reserved. Used with permission.
In a bowl, toss together salmon, cornstarch, salt and black pepper; set aside.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Sauté onion, bell pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from pan; set aside.
Add oil to pan. Cook seasoned salmon in hot oil for about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into pan; heat. Serve with rice.