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