Poached Salmon With A Ginger Beurre Blanc
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | 1-inch piece peeled fresh | |
| gingerroot sliced thinly | ||
| 1 | Garlic clove, mashed with | |
| flat side of a knife | ||
| 2 | Lemon slices | |
| 2 | T | Soy sauce |
| 1 | c | Water |
| 2 | 1/2-inch thick salmon | |
| steaks about 6 ounces | ||
| each |
INSTRUCTIONS
In a straight sided saute pan, combine the ginger, garlic, lemon slices, soy sauce, and water. Bring to a boil, add the salmon and poach until done, about 5 minutes. Transfer the salmon to a serving plate and serve with the ginger beurre blanc. Yield: 2 servings Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9086 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1169
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 1080.8mg
Potassium: 463.5mg
Carbohydrates: 245.6g
Fiber: 8.9g
Sugar: 2.9g
Protein: 34.2g