Season salmon with salt and pepper. Saute in 2 tbs hot oil until browned on both sides; allow 10 minutes cooking time per inch of thickness of salmon. Remove to serving plate and keep warm. Saute green onion, salt and ginger root in 1 tbs oil 30 seconds. Add asparagus, mushrooms, water and lemon peel; cover and simmer 2 minutes or until vegetables are crisp-tender. Remove to serving plate with slotted spoon. Garnish with lemon slices.
Makes 2 servings
Cajun Country -- New Iberia, Louisiana