Title: Ginger-Mustard Salmon with Lemon Sauce
Categories: Entree Salmon
Yield: 4 Servings

		***marinade***
1		Piece fresh ginger, peeled
		About 1-inch cube
1	ts	Grated lemon rind
3	tb	Fresh lemon juice
3	tb	Vegetable oil
2	tb	Honey
2	ts	Brown mustard -- grainy
2	ts	Soy sauce
1/2	ts	Salt
4		Salmon fillets -- (6-ounces
		Each)
		***sauce***
1/2	c	Dry white wine
1	tb	Seasoned rice vinegar -- or
		Plain
1	lg	Shallot -- minced
1	ts	Dried rosemary
3	tb	Whipped cream, light
2	tb	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 cast-iron, 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 non-aluminum 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

From: Kitpath

previous

next