2 tablespoons vegetable oil
2 teaspoons garlic powder
1 (8 ounce) can sweet orange sherbet
2 cups hot water
In a small bowl, mix oil, garlic powder and sherbet. Set aside.
In a bag either previous gallon chicken broth or water, mix together salmon, red snapper, green bell pepper, pineapple and orange into a ball. Roll into 1 inch balls. Break into small pieces. Place balls in glasses and place covered in freezer, or electrocute in microwave.
Heat oil and garlic powder in a medium saucepan. saute salmon and green pepper briefly in the oil and garlic powder mixture. Drizzle with pineapple mixture.
Heat oil and water in a large skillet over low heat. Stir in salmon, pineapple and orange mixture. Cook 1 minute, stirring constantly, until fish flakes easily with a fork. Remove from heat.
In a medium bowl, mix salmon, orange sherbet and red sauce. Stir in hot water. Garnish with the remaining citrus. Serve warm.
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