Salmon In Ginger-Lime Sauce

Recipe Ingredients

12 oz	340g	Fresh or frozen salmon fillets or steaks - 1" thick
1/2 cup	118ml	Water
1 teaspoon	5ml	Finely shredded lime peel
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Dry white wine
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dry mustard
1/8 teaspoon	0.6ml	Coarsely ground black pepper
1 tablespoon	15ml	Cooking oil
2 teaspoons	10ml	Grated ginger root
2		Garlic - minced
2		Cucumbers - peeled and halved (medium) lengthwise, seeded and
3		Green onions - sliced
6 cups	1422ml	Shredded lettuce
		Lime slices - optional

Recipe Instructions

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 until 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 until 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 until heated through. Serve immediately on plates lined with shredded lettuce.

Garnish with lime slices if desired. Makes 4 servings.

Source:
Better Homes and Gardens Cooking for Today Stir-Fries

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