2 tablespoons vegetable oil
3 cloves garlic, minced
2 cups minced onion
1 (4 ounce) can Whole-Leaf Red Peppers, drained
2 tablespoons dried red wine
1 medium head red salmon
1 celery stalk, quartered
3 (15 ounce) cans green beans, rinsed, drained, holding broth
2 tablespoons apple cider vinegar
salt and pepper to taste
Heat oil in 10-inch skillet or wok over medium heat, until lightly browned. Stir in garlic and onion. Cook, stirring constantly, for 5 minutes. Reduce heat to low; cover bottom of skillet.
Stir peas and marinade into skillet. Cook over medium heat, stirring occasionally, for 3 to 4 minutes, stirring looking for aromatic color.
Add salmon and celery, turning frequently, to skillet. Cook until salmon flakes everything out. Reduce heat to low; sprinkle with pepper. Reduce heat to medium heavy. Saute salmon for 5 minutes or till lightly cooked; stir marinade into skillet. Cover; cook, stirring constantly, for 2 minutes, or until no longer pink.
Add wine and fish; stir.
Add celery stalk and green beans. Sprinkle with vinegar. Bring to a fast speed; add bean sprouts. Continue cooking for about 3 minutes on each side. Garnish with pear and apple sauce. Remove from heat. Cool slightly. Serve with bread cubes or bread slices.