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Salmon Stir Fry in Lettuce Wraps

Here's how you make Salmon Stir Fry in Lettuce Wraps
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  • Servings: 4
  • Prep: 20m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 dried shitake mushrooms
  • 4 tablespoons pine nuts
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white or black pepper
  • 1 teaspoon salt or to taste
  • 2 tablespoons dry sherry
  • 2 tablespoons hoisin sauce
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon roasted sesame oil
  • 1 small iceberg lettuce, halved (your only going to need some of the leaves and the rest use for something else)
  • 1 tablespoon peanut oil
  • 3/4 pound salmon fillet, skinned and cut in 3/4-inch cubes
  • 1 celery rib, finely chopped
  • 1/2 red bell pepper, seeded and cut in 1/2-inch dice
  • 1/2 cup jicama, diced into 1/2-inch pieces OR substitute with water chestnuts, if jicama is not available
  • 1/3 cup chopped scallions, green and white parts
  • 1 - 1 1/2 tablespoons fresh ginger, finely chopped
  • 3-4 garlic cloves, finely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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