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
COOKING LIVE SHOW #CL9086
Recipe adapted from Gourmet Magazine