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