Instructions: Combine onion, pepper slices, snow peas, ginger and garlic in a 1 1/2-quart

(6 cup) microwaveable casserole. Cover and microwave on high 3 to 4 minutes or until softened. Stir or shake dish once, halfway through cooking.

Meanwhile, drain salmon juices into a bowl and add broth, orange juice, lemon juice, cornstarch and five-spice powder. Stir until smooth.

In a separate bowl, break up salmon, discarding bones. Stir sauce mixture into vegetables in casserole. Cover and microwave 2 to 3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, for 1 minute or until heated through. Garnish with almonds and serve over rice.

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