1½ pounds (750 g) fiddleheads
2 pounds (1 kg) fresh salmon, skinned and boned
2 cloves garlic, minced
1 teaspoon (5 mL) minced ginger root
Salt and fresh-ground pepper, to taste
2 tablespoons (30 mL) canola oil
2 tablespoons (30 mL) white wine or chicken stock
½ cup (125 mL) teriyaki sauce
1 teaspoon (5 mL) cornstarch
3 tablespoons (45 mL) cold water
Thoroughly clean fiddleheads and cook in a large pot of boiling water for 15 minutes, until tender. (Keeping the cover off during cooking will help to maintain the vivid green colour.) Immediately rinse in cold water to stop cooking process; drain well and set aside. 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.