Stir-Fried Salmon with Wine Sauce

Page 162

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Review

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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Comments

Queezle_Sister - 7th January 2013
Sounds fabulous! Did you use a wok?

Cooksbakesbooks - 7th January 2013
QS: I did not! So I thought that might compromise the dish, but it turned out fine using my largest flat-bottomed skillet. It really was fabulous. I hope you can try it! --Cbb

Queezle_Sister - 7th January 2013
Good to know!

I'm thinking about getting an induction range, and the one downsize that has me thinking is that its not so good for woks.

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