Salmon in ginger-lime sauce

4 Servings

Ingredients

QuantityIngredient
12ouncesFresh or frozen salmon fillets or steaks; 1\" thick
½cupWater
1teaspoonFinely shredded lime peel
2tablespoonsLime juice
2tablespoonsDry white wine
1tablespoonCornstarch
2tablespoonsSoy sauce
1teaspoonSugar
¼teaspoonSalt
¼teaspoonDry mustard
teaspoonCoarsely ground black pepper
1tablespoonCooking oil
2teaspoonsGrated ginger root
2Cloves garlic; minced
2mediumsCucumbers; peeled and halved lengthwise, seeded and sliced
3Green onions; sliced
6cupsShredded lettuce
Lime slices; optional

Directions

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