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CATEGORY CUISINE TAG YIELD
Dairy March 1992 1 Servings

INGREDIENTS

2 c Water
1 c Dry white wine
4 Fresh gingerroot, flattened
with the
side of a knife
1 T Black peppercorns, bruised
1 Bay leaf
A, 3 1/2- to 4-pound
salmon fillet
1/2 c Sour cream
1/4 c Mayonnaise
2 t Dijon-style mustard
1 1/2 T Grated peeled fresh
gingerroot
1 t Freshly grated orange zest
2 T Fresh orange juice
1 1/2 T Drained green peppercorns
1/2 t Sugar
1 T White-wine vinegar
Braised onion ribbons with
celery and
sliced baked potatoes
with
parsley
butter as accompaniments

INSTRUCTIONS

In a small saucepan bring the water and the wine to a boil with the
gingerroot, the black peppercorns, and the bay leaf and let the
mixture stand, off the heat, for 5 minutes. In a large buttered  baking
dish arrange the salmon, skin side down, and sprinkle it with  salt to
taste. Add the wine mixture and poach the salmon, covered  tightly with
foil, in the middle of a preheated 400F. oven for 20 to  25 minutes, or
until it just flakes and is cooked through.  Make the sauce while the
salmon is poaching:  In a bowl whisk together the sour cream, the
mayonnaise, the mustard,  the gingerroot, the zest, the juice, the
green peppercorns, the  sugar, the vinegar, and salt to taste and let
the mixture stand at  room temperature for 20 minutes to let the
flavors develop.  Serve the salmon with the sauce, the onion ribbons,
and the potatoes.  Serves 6.  Gourmet March 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2664
Calories From Fat: 1200
Total Fat: 136.6g
Cholesterol: 319.1mg
Sodium: 878.7mg
Potassium: 7195.5mg
Carbohydrates: 289.8g
Fiber: 29.1g
Sugar: 28.9g
Protein: 36.7g


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