Recipe - Salmon With Red Pepper And Ginger Sauce

2 Salmon fillets; (7 oz)
1 Shallot; chopped
One fourth cup White wine
One half teaspoon Fresh ginger
3 tablespoon Butter
1 Red bell pepper; chopped
1/3 cup Heavy cream
1 Tangerine; squeezed, juice
and peel reserved

Saute salmon slowly, on med. heat in 1 T of the butter. Remove and keep
warm. Add remaining butter and slowly saute shallots, ginger and pepper
until tender, about 3 min. Add wine and tangerine juice, bring to aboil.
Transfer sauce to a blender and liquefy; return to pan, add cream and
reduce to sauce consistency. Salt and pepper to taste. Transfer salmon to
serving dish and pour sauce over. Garnish with peel.

Recipe by: Kevin/RecipeLu

Posted to EATL Digest by Terry Pogue tpogue@IDSONLINE.COM on Dec 25,
1997