Salmon Stir Fry in Lettuce Wraps
Recipe: #39754
November 01, 2022
Categories: Salmon, Celery Lettuce, Asian, One-Pot Meal, Wok/Stir-Fry, Salmon Dinner, more
"A Cantonese style stir-fry using salmon instead of the traditional squab served in lettuce wraps."
Ingredients
Nutritional
- Serving Size: 1 (286.4 g)
- Calories 238.4
- Total Fat - 12.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 63.4 mg
- Sodium - 810.2 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 2.1 g
- Sugars - 4.5 g
- Protein - 20 g
- Calcium - 45.9 mg
- Iron - 1.6 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, soak the mushrooms in warm water to cover for 20 - 30 minutes until soft. Drain, reserving the soaking liquid for another use. Remove and discard the mushroom stems. Finely chop the mushrooms and set aside.
Step 2
Preheat oven to 325-degrees F.
Step 3
Spread the pine nuts on a baking sheet and toast until they are golden, 8 minutes, stirring several times so the nuts color evenly. Set the nuts aside to cool.
Step 4
Combine the cornstarch, sugar, pepper, and salt in a small bowl. Mix the sherry, then the hoisin sauce. Add the chicken broth and sesame oil. Set the seasoning sauce aside, leaving the spoon in the bowl.
Step 5
Gently lift 2 or 3 layers of lettuce from 1 of the halves, keeping them as cup-shaped as possible, then lift off another set of layers. Repeat, using the other half of the lettuce. Set a lettuce cup on 1 of 4 plates, and refrigerate the remaining lettuce for another use.
Step 6
Set a wok over the highest possible heat and drizzle with the peanut oil. Stir-fry the salmon 1 minute. Remove it to a plate. Stir-fry the celery, bell pepper, jicama (or water chestnuts), garlic, ginger, and chopped mushrooms for 30 seconds. Return the salmon to the wok. Cook until the sauce thickens, 1 minute, and mix in the nuts. Spoon the stir fry over the lettuce and serve immediately.
Tips
No special items needed.