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
- Cooked rice
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