Ginger-mustard Salmon With Lemon Sauce

Pastors will experience a level of suffering uncommon, unfamiliar and not understandable to other believers. That is God’s way of keeping them humble and reminding them that it’s not them, but the Gospel that must be on display through them. And when they understand this, they realize that successful ministry is getting out of the way and allowing the power of Christ to shine through. By using “jars of clay,” God wants to make it clear that divine power lies not in the human messenger, but in the divine message. It is true for all Christians. It is especially true for pastors.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Chicago		4	Servings

INGREDIENTS

1		Piece fresh ginger, peeled
		about 1-inch cube
1	t	Grated lemon rind
3	T	Fresh lemon juice
3	T	Vegetable oil
2	T	Honey
2	t	Brown mustard, grainy
2	t	Soy sauce
1/2	t	Salt
4		Salmon fillets, 6-ounces
		each
1/2	c	Dry white wine
1	T	Seasoned rice vinegar, or
		plain
1		Shallot, minced
1	t	Dried rosemary
3	T	Whipped cream, light
2	T	Cold butter, unsalted
		Salt and white pepper, to
		taste
		Fresh chives, minced fine
4		cals, 23.8 g fat.

INSTRUCTIONS

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. 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. 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. Strain sauce  over
fish. Garnish with chives, if desired.  Serve with fried potatoes and
cabbage, garnish plate with fresh  sprigs of rosemary.  A Menu | party
for four with Irish theme  Recipe by: Holidays (1993) Chicago Tribune
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb
19, 1998

A Message from our Provider:

“Don’t confuse God’s patience with his final response”