Sunday, May 13, 2012

Salmon and Stir-Fry

Our kitchen basket included fiddleheads this week.  What are fiddleheads you might ask?  A delicious fern that you can only get in very particular environments at a certain time of the year (when the spring water is receding!)

You can learn more here:

I thought I would get creative and try them in a stir-fry, instead of the usual steamed-with-butter.  I steamed the carrots and fiddleheads for 10 minutes.  Then I stir-fried them with onion, red pepper, mushrooms, a little soy sauce and sweet chili.

The salmon was marinated and baked in a soy-maple glaze.

Soy-Maple Glaze:
  • 1/4 c. soy sauce
  • 1/4 c. maple syrup
  • 1 tbsp crushed garlic
  • 1 tsp ginger
  • salt and pepper
  • green onion for garnish
This was definitely a nice spin on a traditional meal.

No comments:

Post a Comment