Braised Salmon with Pineapple and Mushrooms

Everyone who loves to cook loves to experiment with new dishes and new tastes. I feel compelled to explain most of the dishes that I have created in my blog, which are a combination of my knowledge for so many years of helping in my family restaurant and working in the California Pizza Kitchen. From those experiences, I like to have some recipes that are made with the Westerner's taste in mind. Most dishes are cooked on a stovetop and quick to prepare. Most ingredients are familiar to the reader and most of them are sold in American grocery stores for the reader’s convenience. My recipes are ideal for busy moms or college students who want to prepare home-cooked meals without stress.

Ingredients:
1 lb. salmon with skin and bone in
1 cup fresh pineapple cut into big chunks or 8 oz of canned pineapple chunks
5 fresh button mushrooms, each sliced in half
1 knob ginger, sliced
2 cloves garlic, minced
1/2 cup sweet onions, chopped
1 cup fish stock or chicken stock
2 tbs soy sauce
2 tbs sake or dry sherry
1/4 tsp salt
1 tsp cayenne
1 tsp sugar
2 tbs peanut oil or vegetable oil
3 green onions, sliced

Directions:
Cut fish into 4 big chunks. Sprinkle with salt and let stand for 10 minutes.
Heat oil in a heavy pot and fry fish until brown on both sides.

Add sweet onions, ginger, garlic, cook, and stir for 2 minutes.

 Add the remaining ingredients except the green onions and bring to boil.

 

 

 Cover and simmer for 20 minutes.

Uncover and add the green onions. Cook for another 5 minutes or the liquid is reduced until almost evaporated. Serve with rice.