1. Cook edamame according to package directions. Drain and set aside. In a medium bowl, whisk together sherry, Sriracha, lemon juice, ginger, cornstarch, sesame oil, and white pepper if using; set aside.

2. Heat a wok or skillet over medium-high heat. Add 1 tablespoon of the grapeseed or peanut oil, swirl to coat, then add salmon.turn opaque, about 1 to 2 minutes. Cook, stirring, just until salmon begins to

3. Transfer salmon to a plate. Add remaining 1 tablespoon oil to wok and swirl to coat. Add pepper and cook for 1 minute, then add scallions and mushrooms and cook 4 to 5 minutes, stirring frequently. Return salmon to the wok along with the edamame, Sriracha mixture, and broth; heat until everything is warmed through, about 1 to 2 minutes. Transfer to individual plates and garnish with sesame seeds.

Source: Hannaford fresh Magazine, May - June 2012