Stir-fried salmon with wine sauce from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 162) by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • ashallen on June 27, 2022

    Very pleasant stir-fry. Flavors are more nuanced vs. intense though I really liked the ginger - the shreds add a nice strong flavor and a bit of heat when you chomp down on them. I wondered if it was going to be hard to avoid overcooking the salmon (I used coho), but it cooked perfectly and didn't fall apart at all thanks to the author's great instructions. I wasn't able to get straw mushrooms at the store and substituted an additional 1/2 cup carrots - worked fine. The dish is very prettily colored with the orange carrots, pink salmon, and green snow peas.

  • tmitra on September 04, 2019

    I liked this technique, but the flavor was very subtle. My husband insisted that we remove the salmon skin, and to my surprise, the salmon pieces held up well in the wok.

  • Gio on September 27, 2015

    Pg.162. This stir-fried salmon was one of the best plates of salmon I've ever had. I used chicken broth, sherry, and doubled the snow peas but kept all the amounts of the rest of the ingredients. I agree with everyone. Truly delicious.

  • Zosia on April 23, 2015

    This is one delicious dish. Excellent instructions helped me to produce perfectly cooked salmon and vegetables even with my mediocre stir-frying skills.

  • alec_avera on August 03, 2014

    Great recipe for Asian style Salmon. I used different veggies (zucchini, broccoli, and onion) but just followed normal stir fry practice of timing adding the veggies based on density. The teriyaki type glaze was delish, especially with the egg white that caused it to fry well and make the sauce stick to it. One thing I would do different next time is use a big skillet. The additional surface area would allow all of the salmon to glaze at once (don't touch) as opposed to rotating it from the sides of my wok to the center where it can cook as it should.

  • foolcontrol on March 21, 2012

    It is some good stuff. It is a little different as far as the cooking method but the results were very good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.