Ginger sauce recipe for Salmon in Ginger-Lime Sauce

How to cook Salmon in Ginger-Lime Sauce

Ginger sauce recipe for
Salmon in Ginger-Lime Sauce Ingredients
12 oz Fresh or frozen salmon
1/4 ts Dry mustard 1/2 c Water 1/8 ts Coarsely ground black pepper 1 ts Finely shredded lime peel
1 tb Cooking oil 2 tb Lime juice
2 ts Grated ginger root 2 tb Dry white wine
2 Cloves garlic; minced 1 tb Cornstarch
2 md Cucumbers; peeled and halved 2 tb Soy sauce
3 Green onions; sliced 1 ts Sugar
6 c Shredded lettuce 1/4 ts Salt

Lime slices; optional Instructions for Salmon in Ginger-Lime Sauce

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 medium-high heat. Stir-fry gingerroot and garlic in hot oil for 15 seconds. Add salmon to the hot wok. Stir-fry for 3-6 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 1-2 minutes more or till heated through. Serve immediately on plates lined with shredded lettuce. Garnish with lime slices if desired. Makes 4 servings.

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