Salmon in ginger-lime sauce

Yield: 4 Servings

Measure Ingredient
12 ounces Fresh or frozen salmon fillets or steaks; 1\" thick
½ cup Water
1 teaspoon Finely shredded lime peel
2 tablespoons Lime juice
2 tablespoons Dry white wine
1 tablespoon Cornstarch
2 tablespoons Soy sauce
1 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Dry mustard
⅛ teaspoon Coarsely ground black pepper
1 tablespoon Cooking oil
2 teaspoons Grated ginger root
2 \N Cloves garlic; minced
2 mediums Cucumbers; peeled and halved lengthwise, seeded and sliced
3 \N Green onions; sliced
6 cups Shredded lettuce
\N \N Lime slices; optional

Thaw salmon, if frozen. Cut into 1 inch cubes. Discard any skin and bones.

Set aside.

For sauce, in a small bowl stir together water, lime peel, lime juice, wine, cornstarch, soy sauce, sugar, salt, dry mustard, and coarsely ground black pepper. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry gingerroot and garlic in hot oil for 15 seconds.

Add salmon to the hot wok. Stir-fry for 3-6 minutes or till salmon flakes easily, being careful not to break up pieces. Push salmon from center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Add cucumbers and green onions. Gently stir all ingredients together to coat with sauce. Cook and stir for 1-2 minutes more or till heated through. Serve immediately on plates lined with shredded lettuce. Garnish with lime slices if desired. Makes 4 servings.

Recipe by: Better Homes & Gardens Cooking for Today Stir-Fries Posted to MC-Recipe Digest V1 #997 by L979<L979@...> on Jan 8, 1998

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