Here’s another delicious lunch or dinner meal that’s so quick and easy for busy moms out there. A leftover garlic-lemon baked salmon from her previous dinner meal. Nothing should be wasted for her. It saves her time and food at the same time. All she did was slice the leftover baked salmon into medium slices, sautéed them with garlic, onions and slice tomatoes, season salmon with salt and pepper, then stir fried them, then served her Tomato fried Salmon with steamed rice and Mungo bean soup.
Ingredients: 2 servings
2 slices Salmon Fillet
1 large sliced tomato
2 cloves chopped garlic
1/2 medium, sliced onion
salt & pepper to taste
4 tbsp. canola oil
Instructions:
- Clean and season filleted Salmon with salt and pepper. Heat up oil on a frying pan, the fry salmon for 10-15 minutes on each side, until golden brown.
- Let it cool off, then shred season fried salmon into bite size pieces. Set aside.
- Using a clean pan, heat more oil and sauté onions and garlic. Add the sliced tomatoes and stir for a couple of minutes.
- Add the shredded salmon and combine all ingredients. Stir to mix ingredients thoroughly. Add salt and pepper if desired.
- Turn off heat, place Tomato Fried Salmon on a serving plate and serve hot with steamed rice.
Tip: Add a bowl of soup to your meal, like the Mungo Bean Soup or any soup of your choice.
