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Ingredients

• 4 each Salmon fillets, 5 - 6 oz. each


• Chef Larry's Asian Spice, as needed (recipe follows)


• 4 each Fresh pineapple slices


• 2 tsp. Cooking oil


• For garnish Chives, minced


• For service Steamed rice

Ingredients for the Sweet and Sour Sauce

• 2 tsp. Cooking oil


• ¼ cup Onion, finely diced


• 1/4 tsp. Garlic. minced


• ½ cup Red bell pepper, small dice


• ¼ cup Green bell pepper, small dice


• ¼ cup Fresh pineapple, small dice


• 2 slices Fresh ginger, minced


• 1/4 cup Pineapple juice


• 1/4 cup Chicken stock or broth


• 1/4 cup Rice wine vinegar


• 2 tblspn. Tomato ketchup


• ¼ cup Sugar


• ½ tsp. Salt


• 2 tsp. Cornstarch, dissolved in 4 teaspoons water

Method

Prepare Chef Larry's Asian Spice per recipe, reserve. Prepare Chef Larry's Sweet and Sour Sauce by heating cooking oil in a saucepan. Add onion, ginger, bell peppers, cook for 2-3 minutes. Add pineapple, pineapple juice, chicken stock, rice wine vinegar, ketchup and sugar, bring to a simmer over medium heat, add cornstarch mixture, stirring until sauce thickens. Season with salt, reserve sauce keeping warm. Preheat saute pan over medium heat. Season salmon fillets with Chef Larry's Asian Spice. Add 1 tsp. oil to pan and brown pineapple slices, remove and reserve keeping warm. Add remaining oil to pan and add seasoned salmon fillets. Cook until done, approximately 4 minutes per side. Place browned pineapple slices on serving plates and top with pan-seared salmon fillets. Nappe with Chef Larry's Sweet and Sour Sauce. Garnish with minced chives and serve with steamed rice.

Makes 4 Servings

Chef Larry's Asian Spice
Ingredients

• 2/3 tsp. Cayenne pepper


• 1 tsp. Ground cloves


• 1 tsp. Curry powder


• 1 tsp. Ground ginger


• 1 tsp. Ground cinnamon


• 1/2 cup Paprika


• 2 tsp. Granulated garlic


• 1/4 cup Salt


• 1 tsp. Black pepper

Method

Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup