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Mu Shu Salmon

Seafood alternatives: Snapper, Sea Bass, Swordfish, Tuna, Shrimp

Salmon's full flavor combines well with rich Asian ingredients—hoisin sauce, sesame oil and shiitake mushrooms. Fold the mixture into flour tortillas for a fun hands-on meal.

Thinly sliced common white mushrooms can be used in place of the dried shiitake mushrooms, though they should be sautéed for about 1 minute before proceeding with the recipe. To compliment the flavorful mu shu packets, serve with a Chinese Pear and Tangerine Salad.

Ingredients:

• 12 6- or 8-inch flour tortillas or 8 10-inch tortillas
• 6 to 8 dried shiitake mushrooms
• 3/4 pound salmon fillet
• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. Oriental sesame oil
• 2 Tbsp. vegetable oil
• 3 large eggs, slightly beaten
• 4 green onions, shredded
• 3 cloves garlic, minced or pressed
• 1 Tbsp. minced fresh ginger
• 4 cups shredded Napa cabbage
• (about half of a 2-lb. cabbage)
• 2 Tbsp. water
• 1/4 to 1/3 cup hoisin sauce, duck sauce or plum sauce

Cooking Instructions:

Stack the tortillas and wrap in foil. Just before serving, heat in a 350° F oven until hot, 15 minutes.

Soak the dried mushrooms in a bowl of hot tap water until tender, 15 to 30 minutes. Drain and gently squeeze the mushrooms. Discard the tough stems, then cut the caps in slivers. Set aside in a large bowl.

Remove the skin from the salmon. With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers. Rinse the fish in cold water and pat dry. Slice the salmon crosswise into strips 1/4 inch thick and set aside.

Combine the soy sauce and sesame oil in a small bowl and set aside. Heat a wok or a large frying pan over high heat. Add 1 teaspoon of the vegetable oil and swirl to coat the sides of the wok. When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes. Transfer to the bowl with the mushrooms.

Add another 2 teaspoons of oil to the wok. Add salmon and stir gently until just opaque on outside, 1-2 minutes. Add to mushrooms.

Scrape any cooked bits of fish from wok and discard (drizzle a little water into pan to loosen cooked-on bits). Turn heat to medium and add remaining tablespoon oil. When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute. Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes. Return the mushrooms, egg and salmon to the wok. Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through. Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.

To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoons for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.

Servings Per Recipe: 4