| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Irish |
04 st. pat’, Recipes |
4 |
Servings |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
MARINADE
SAUCE
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
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 19,
1998
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