Poached salmon with a ginger beurre blanc

Yield: 4 servings

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

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


Recipe adapted from Gourmet Magazine

Similar recipes