Pan-Fried Salmon slices with Lemon Juice

For the most part I am a vegetarian but often feel the need to incorporate extra protein in my meals and I find wild Alaskan Salmon foots the bill very well. I tried this recipe at my sister’s place and she loved it. I use lemon juice because we were out of orange juice

1 lb	Boneless salmon fillet, skin removed, cut into 2-inch by 1-inch
Batter
2 tsp	Finely chopped mint or cilantro
1	Egg beaten
2 tbsp	Arrow root powder
¼ tsp	Salt
½ cup	Vegetable oil
2 tsp	Minced garlic
2 tsp	Finely diced green peppers
½ tsp	Lemon zest or Orange zest
3-4	Green onion sprigs
2 tbsp	Lemon juice or Orange juice
	Salt to taste

1. Clean and cut salmon into 2 inch slices. In a bowl combine batter ingredients along with salt to taste and whisk the eggs. Again, I substituted arrowroot powder with corn meal, here because many of us have allergies with corn as well!

2. Add salmon slices, coat them evenly, marinate for 15 minutes.

3. While salmon is marinating, chop, green onions, garlic and cut long slices of green chilies. This allows the kids and others like me who cannot stand chilies to separate the chilies out.

4. Heat oil in wok or skillet over medium heat and add the fish until they are done. It usually takes 5-8 minutes about 1 minute per side. Remove the cooked fish in a separate dish

5. In the same pan, add some more oil if needed, add garlic, green pepper, green onions, orange zest and cook for about a minute or two.

6. Add the salmon slices, to the cooked green onions and green peppers. Add the lemon juice and remove after 1 minute.

7. Serve dish with fired rice. My niece who does not really like fish, even tried this dish!!