Directions:
- Clean and cook fiddleheads. Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
- Heat oil in a wok or large skillet over high heat. Add salmon and stir-fry until lightly browned. Add fiddleheads and stir-fry for two minutes. Add wine and cook, stirring, until liquid is reduced by half. Stir in teriyaki sauce. Dissolve cornstarch in water and add to wok to thicken and glaze mixture. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.6 Kcal (1958 kJ) | ||
| Calories from fat | 145.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 25% | |
|---|---|---|---|
| Cholesterol | 188.43mg | 63% | |
| Sodium | 2249.97mg | 94% | |
| Potassium | 1463.35mg | 31% | |
| Total Carbs | 17.37g | 6% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 67.67g | 135% | |
| Vitamin C | 46.4mg | 77% | |
| Iron | 4.7mg | 26% | |
| Calcium | 203.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 101.52 Kcal (425 kJ) | ||
| Calories from fat | 31.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 25% | |
|---|---|---|---|
| Cholesterol | 40.91mg | 63% | |
| Sodium | 488.5mg | 94% | |
| Potassium | 317.72mg | 31% | |
| Total Carbs | 3.77g | 6% | |
| Sugars | 1.13g | 21% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 14.69g | 135% | |
| Vitamin C | 10.1mg | 77% | |
| Iron | 1mg | 26% | |
| Calcium | 44.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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