Ginger-mustard salmon with lemon sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece fresh ginger; peeled, about 1-inch cube | |
| 1 | teaspoon | Grated lemon rind |
| 3 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Brown mustard; grainy |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Salt |
| 4 | Salmon fillets; (6-ounces each) | |
| ½ | cup | Dry white wine |
| 1 | tablespoon | Seasoned rice vinegar; or plain |
| 1 | large | Shallot; minced |
| 1 | teaspoon | Dried rosemary |
| 3 | tablespoons | Whipped cream; light |
| 2 | tablespoons | Cold butter; unsalted |
| Salt and white pepper; to taste | ||
| Fresh chives; minced fine | ||
Directions
MARINADE
SAUCE
1. For the marinade, mince ginger with lemon rind in a food processor or blender. Add lemon juice, 2 tablespoons of the oil, honey, mustard, soy sauce and salt; mix well. Reserve half of the marinade to use for the sauce. Transfer the rest to a large plastic food bag and add salmon.
Refrigerate at least 30 minutes or as long as 8 hours.
2. Heat oven to 450 degrees. Heat remaining 1 tablespoon oil in a heavy ovenproof skillet, preferably cast-iron, over high heat. Add salmon, skin side down, and cook 3 minutes. Transfer to the oven; cook just until cooked through, 5 to 6 minutes.
3. Begin the sauce while the salmon is cooking. Combine wine, vinegar, the shallot and rosemary in a small non-aluminum pan. Boil over high heat until it is reduced to 3 tablespoons, 6 to 8 minutes. Add reserved marinade and cream. Reduce to 6 tablespoons. Turn heat to low. Cut the butter into 2 pieces. Whisk them in, one at a time waiting until the first piece is incorporated before adding the other. Add salt and pepper to taste. Sauce can be made a day ahead and gently reheate on the stovetop or using medium (50 percent) power in a microwave oven.
4. Strain sauce over fish. Garnish with chives, if desired.
Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of rosemary.
419 cals, 23⅘ g fat.
A Menu | party for four with Irish theme Recipe by: Holidays (1993) Chicago Tribune Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 19, 1998