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: http://en.wikipedia.org/wiki/Fiddlehead_fern
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.
- 1/4 c. soy sauce
- 1/4 c. maple syrup
- 1 tbsp crushed garlic
- 1 tsp ginger
- salt and pepper
- green onion for garnish