Yield: 4 Servings
|12 ounces||Fresh or frozen salmon fillets or steaks; 1\" thick|
|1 teaspoon||Finely shredded lime peel|
|2 tablespoons||Lime juice|
|2 tablespoons||Dry white wine|
|2 tablespoons||Soy sauce|
|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.
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