1 lb. fresh salmon, boned and skinned
1 tsp. canola oil
1 ½ cups broccoli crowns, cut into bite-size pieces
1 cup mushrooms, sliced
½ cup red bell pepper, sliced lengthwise into strips
½ cup celery, sliced diagonally
1 clove garlic, minced
½ cup green onions, sliced diagonally
½ tsp. lemon peel, grated
1 tsp. NutriFit Lemon Garden Salt Free Spice Blend (For each teaspoon of the Lemon Garden Blend, you may substitute: 1/4 tsp. basil, 1/4 tsp. marjoram, 1/4 tsp. black pepper and 1/4 tsp. dill weed.)
- Cut the salmon into 1-inch cubes.
- In a large skillet, heat ½ of the oil and sauté the broccoli, mushrooms, red bell pepper, celery, and garlic over high heat until slightly tender. Remove the vegetables from the pan.
- Add the remaining 1/2 tsp. of the oil to the skillet. Sauté the salmon 5 minutes or until the fish flakes easily. Drain the excess oil and add the sautéed vegetables and the green onions.
- Sprinkle with the grated lemon peel and Lemon Garden Blend. Add the cooked brown rice. Heat completely