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:  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.

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.