Poached Salmon With Green Peppercorn, Ginger, And Orange

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