Salmon and Fiddlehead Stir-Fry - Saltscapes Magazine

Ingredients

• 1½ pounds (750 g) fiddleheads
• 2 pounds (1 kg) fresh salmon, skinned and boned
• 2 cloves garlic, minced
• 1 teaspoon (5 mL) minced ginger root
• Salt and fresh-ground pepper, to taste
• 2 tablespoons (30 mL) canola oil
• 2 tablespoons (30 mL) white wine or chicken stock
• ½ cup (125 mL) teriyaki sauce
• 1 teaspoon (5 mL) cornstarch
• 3 tablespoons (45 mL) cold water