Salmon & Vegetable Stir-Fry

• 1 Half Stick (1/4 cup) Land O Lakes Butter with Olive Oil & Sea Salt
• 1 1/2 pounds (3/4-inch thick) fresh or frozen salmon fillets, skinned, cut into 3/4-inch pieces
• 1 teaspoon finely chopped fresh gingerroot*
• 2 small (1 cup) carrots, cut into julienne strips
• 1 small (1 cup) jicama, cut into julienne strips
• 1/2 pound (3 cups) fresh snow peas, tips and strings removed, cut in half diagonally
• 2 teaspoons finely chopped fresh garlic
• 3 tablespoons herb & garlic cooking sauce
• 2 tablespoons soy sauce
• 1/2 cup thinly sliced green onions**
• Coarse ground pepper
• Hot cooked jasmine or white rice
• Lemon wedges

1. Melt 1 1/2 teaspoons Butter with Olive Oil & Sea Salt in wok or deep 12-inch skillet until sizzling; add salmon and gingerroot.
2. Cook over medium-high heat, stirring constantly, 4-5 minutes or until salmon flakes with a fork.
3. Remove from wok; set aside.
4. Melt remaining Butter with Olive Oil & Sea Salt in same wok until sizzling; add carrots and jicama.
5. Cook over medium-high heat, stirring constantly, 2 minutes.
6. Add snow peas and garlic.
7. Continue cooking, stirring constantly, 1-2 minutes or until vegetables are crisply tender.
8. Add cooking sauce and soy sauce; continue cooking, stirring occasionally, 1 minute.
9. Add cooked salmon and green onions.
10. Continue cooking, stirring gently, 1-2 minutes or until heated through.
11. Season to taste with pepper.
12. Spoon salmon mixture over hot cooked rice.
13. Garnish with lemon wedges.
14. *Substitute 1/4 teaspoon ground ginger.
15. **Substitute 1 small (1/2 cup) onion, cut into thin wedges.

butter, salmon, fresh gingerroot, carrots, jicama, snow peas, fresh garlic, cooking sauce, soy sauce, green onions, ground pepper, jasmine, lemon wedges

Taken from www.landolakes.com/recipe/3125/salmon-vegetable-stir-fry (may not work)