Site Updated:
January 30, 2014

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Sweet ‘n Sour Salmon

          If you’ve had luck fishing today, this dish can also be made with fresh-caught tuna steaks or other meaty fish.

          4 portions salmon fillets (6 to 8 ounces each)
          1 tablespoon butter
          1 tablespoon vegetable oil
          20-ounce can pineapple tidbits in pineapple juice
          2 sweet bell peppers, one red and one green
          3 to 4 ribs of celery
          2 teaspoons powdered chicken bouillon
          2 tablespoons cornstarch
          1 tablespoon soy sauce
          1/4 cup sugar
          Salt, pepper to taste
          Crisp Chinese noodles

          In a large, nonstick skillet sear  salmon on both sides  in hot butter and oil. Remove salmon. (I put it in the overturned lid of the skillet.) Start stir-frying peppers and celery.
          Drain pineapple into a two-cup measure and add water to make 1 cups total liquid. Stir in bouillon, cornstarch, sugar and soy sauce. When vegetables are crisp-tender stir in liquid over medium heat. When it begins to thicken, put salmon on top and cover. Reduce heat and simmer until salmon is fork-tender. Adjust seasonings.
          Put a piece of salmon on each plate and cover with sweet and sour mixture. Sprinkle with crisp Chinese noodles. Serves 4.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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