Salmon and Fiddlehead Stir-Fry Recipe

Name: Salmon and Fiddlehead Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fiddleheads; 2 lbs fresh salmon, skinned and boned; 2 garlic cloves, minced; 1 teaspoon gingerroot, minced; salt & fresh ground pepper; 2 tablespoons canola oil; 2 tablespoons chicken stock or 2 tablespoons white wine; ½ cup teriyaki sauce; 1 teaspoon cornstarch; 3 tablespoons cold water; cooked rice

Servings: persons

1 12 lbs fiddleheads
2 lbs fresh salmon, skinned and boned
2 garlic cloves, minced
1 teaspoon gingerroot, minced
salt & fresh ground pepper
2 tablespoons canola oil
2 tablespoons chicken stock or 2 tablespoons white wine
½ cup teriyaki sauce
1 teaspoon cornstarch
3 tablespoons cold water
cooked rice

1
Clean and cook fiddleheads.
2
Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
3
Heat oil in a wok or large skillet over high heat.
4
Add salmon and stir-fry until lightly browned.
5
Add fiddleheads and stir-fry for two minutes.
6
Add wine and cook, stirring, until liquid is reduced by half.
7
Stir in teriyaki sauce.
8
Dissolve cornstarch in water and add to wok to thicken and glaze mixture.
9
Serve over rice.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs fiddleheads, 2 lbs fresh salmon, skinned and boned, 2 garlic cloves, minced, 1 teaspoon gingerroot, minced, and more.

Yes, Salmon and Fiddlehead Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Fiddlehead Stir-Fry

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