Poached salmon with a ginger beurre blanc

4 servings

Ingredients

Quantity Ingredient
1 Inch piece of peeled fresh
Gingerroot, sliced thinly,
1 large Garlic clove, mashed with
Flat side of a knife
2 Lemon slices
2 tablespoons Soy sauce
1 cup Water
Two 1/2-inch thick salmon
Steaks (about 6 ounces
Each)

Directions

In a straight sided saute pan, combine the ginger, garlic, lemon slices, soy sauce, and water.

Bring to a boil, add the salmon and poach until done, about 5 minutes.

Transfer the salmon to a serving plate and serve with the ginger beurre blanc.

Yield: 2 servings

COOKING LIVE SHOW #CL9086

Recipe adapted from Gourmet Magazine

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