Salmon And Fiddlehead Stir Fry Recipes
SPEEDY SALMON STIR-FRY
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 6 ingredients. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add salmon; cook and gently stir 3-4 minutes or until fish just begins to flake easily with a fork. Remove from pan., In same pan, heat remaining oil. Add vegetable blend; stir-fry until crisp-tender. Add salad dressing mixture. Return salmon to skillet. Gently combine; heat through. Serve with rice; sprinkle with sesame seeds.
Nutrition Facts : Calories 498 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
SALMON STIR FRY
Make and share this Salmon Stir Fry recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sauce first. Mix cornstarch and lemon juice in a measure cup until smooth.
- Add in remaining sauce ingredients; stir until honey is blended. Set aside.
- Cut salmon into boneless 1 inch chunks, leaving skin on.
- In a heavy fry pan or wok, heat 2 tbsp oil over medium heat and gently stir fry salmon 5 to 6 minutes.
- Remove from pan, cover and set aside.
- Clean pan.
- Heat 2 more tbsp oil until very hot.
- Add garlic and cauliflower and stir fry 1 minute add 1 tbsp of water if pan seems dry.
- Make a well in the center of the vegetables and add sauce.
- Stir 1 minute.
- Add peas and stir.
- Place salmon on top of vegetables, cover and steam 2 to 3 minutes. Stir gently to coat with sauce.
- Serve immediately.
Nutrition Facts : Calories 469.2, Fat 21.6, SaturatedFat 3.3, Cholesterol 117.9, Sodium 176.5, Carbohydrate 20.5, Fiber 4, Sugar 12.2, Protein 48
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
DEEP FRY THOSE FIDDLEHEAD FERNS
Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol
Provided by CoolMonday
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean all brown spots off ferns. Trim stems.
- Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
- Mix flour, salt and baking powder in small bowl.
- Stir in oil and milk.
- Beat to a smooth, creamy consistancy but do not overbeat.
- Heat 1/2 cup oil in small skillet over high heat.
- Dip fiddleheads in batter, then inot hot fat.
- Turn over until golden brown on both sides.
- Drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2
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