Salmon in Ginger-Lime Sauce
| Yield: | 4 Servings |
| Categories: | Seafood |
| 12 | oz | Fresh or frozen salmon fillets or steaks; 1" thick |
| 1/2 | c | Water |
| 1 | ts | Finely shredded lime peel |
| 2 | tb | Lime juice |
| 2 | tb | Dry white wine |
| 1 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1/8 | ts | Coarsely ground black pepper |
| 1 | tb | Cooking oil |
| 2 | ts | Grated ginger root |
| 2 | Cloves garlic; minced | |
| 2 | md | Cucumbers; peeled and halved lengthwise, seeded and sliced |
| 3 | Green onions; sliced | |
| 6 | c | Shredded lettuce |
| Lime slices; optional |
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