"This is a definate downeast dish!! Salmon and Fiddleheads - so good!!"
1 1/2 lbs
fresh salmon, skinned and boned
garlic cloves, minced
salt & fresh ground pepper
2 tablespoons chicken stock or 2 tablespoons
Clean and cook fiddleheads. Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
Heat oil in a wok or large skillet over high heat. Add salmon and stir-fry until lightly browned. Add fiddleheads and stir-fry for two minutes. Add wine and cook, stirring, until liquid is reduced by half. Stir in teriyaki sauce. Dissolve cornstarch in water and add to wok to thicken and glaze mixture. Serve over rice.
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Salmon and Fiddlehead Stir-Fry (cont.)