Stir-Fried Salmon with Wine Sauce

Page 162

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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This recipe was just about magical. It was so easy to put together--getting the ingredients measured and ready was the main part--and so quick to cook, and the result was super tender, excellently flavored, and unlike any other salmon I've ever had. The light velveting on the salmon was perfect. I used sliced, fresh button mushrooms instead of the straw mushrooms called for, and they were such an amazing part of the dish, so mushroomy in their taste, somehow more than usual. When I have the time to put the ingredients together, this will be my preferred way to cook salmon from now on.

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