Salmon In Ginger-lime Sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	4	Servings

INGREDIENTS

12	oz	Fresh or frozen salmon
		fillets or steaks 1"
		thick
1/2	c	Water
1	t	Finely shredded lime peel
2	T	Lime juice
2	T	Dry white wine
1	T	Cornstarch
2	T	Soy sauce
1	t	Sugar
1/4	t	Salt
1/4	t	Dry mustard
1/8	t	Coarsely ground black pepper
1	T	Cooking oil
2	t	Grated ginger root
2		Cloves garlic, minced
2		Cucumbers, peeled and halved
		lengthwise seeded and
		sliced
3		Green onions, sliced
6	c	Shredded lettuce
		Lime slices, optional

INSTRUCTIONS

1998    
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@aol.com> on Jan 8,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 174 Calories From Fat: 66 Total Fat: 7.4g Cholesterol: 19.6mg Sodium: 2128.6mg Potassium: 337.7mg Carbohydrates: 8.9g Fiber: 1.4g Sugar: 3.4g Protein: 17.1g