Recipe - Salmon In Ginger-Lime Sauce

12 ounce Fresh or frozen salmon
fillets or steaks; 1" thick
One half cup Water
1 teaspoon Finely shredded lime peel
2 tablespoon Lime juice
2 tablespoon Dry white wine
1 tablespoon Cornstarch
2 tablespoon Soy sauce
1 teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Dry mustard
1/8 teaspoon Coarsely ground black pepper
1 tablespoon Cooking oil
2 teaspoon Grated ginger root
2 Cloves garlic; minced
2 md Cucumbers; peeled and halved
lengthwise, seeded and
cut or sliced up
3 Green onions; cut or sliced up
6 cup Shredded lettuce
Lime slices; optional

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 mediumhigh heat. Stirfry gingerroot and
garlic in hot oil for 15 seconds.

Add salmon to the hot wok. Stirfry for 36 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 12 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 StirFries

Posted to MCRecipe Digest V1 #997 by L979 L979@aol.com on Jan 8, 1998