Recipe - Ginger-Mustard Salmon With Lemon Sauce

MARINADE
1 Piece fresh ginger; peeled,
about 1inch cube
1 teaspoon Grated lemon rind
3 tablespoon Fresh lemon juice
3 tablespoon Vegetable oil
2 tablespoon Honey
2 teaspoon Brown mustard; grainy
2 teaspoon Soy sauce
One half teaspoon Salt
4 Salmon fillets; (6ounces
each)

SAUCE
One half cup Dry white wine
1 tablespoon Seasoned rice vinegar; or
plain
1 lg Shallot; minced
1 teaspoon Dried rosemary
3 tablespoon Whipped cream; light
2 tablespoon Cold butter; unsalted
Salt and white pepper; to
taste
Fresh chives; minced fine

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 castiron, 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 nonaluminum 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, 23.8 g fat.

A Menu | party for four with Irish theme

Recipe by: Holidays (1993) Chicago Tribune

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 19,
1998