INGREDIENTS

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

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