| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Salmon fillet (cut into 3 servings ); (3 to 4) |
| 1 | Lime | |
| Butter | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Ginger; (1/4 tsp. for sauce) |
| 1/4 | c | Chopped shallot or green onion; use white part only |
| 1/2 | c | White Port wine |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Remove outer green rind of lime. Cut into narrow strips (1/8 inch). Boil 2 minutes or so to remove bitter taste. Drain. Remove enough lime section so that you have 2 sections per salmon portion . Squeeze 1/2 teaspoon lime juice for remaining lime sections. Preheat oven to 500 degrees. Prepare piece of heavy-duty foil for each serving of salmon. Brush foil with butter. Arrange salmon with combination of salt, pepper, ginger, cooked lime rind. Top each serving with 2 lime sec- tions. Fold foil over fish and seal. Place on baking sheet. Bake for 5 to 7 minutes or until packet begins to puff. To test for doneness, carefully open corner of packet, fish should just begin to flake when touched with fork. Meanwhile, prepare sauce; saute shallots in butter until soft (3 minutes). Pour in wine. Cook over medium-high heat until liquid is reduced by half and syrupy, about 8 minutes. Stir in cream, reserve lime juice, ginger and cayenne. Whisk in some butter just before serving. To serve, spoon sauce onto plate. Remove salmon from packet and place 1 portion in each pool of sauce. Garnish with dill sprigs, if you wish. 524 calories. This is a recipe from our database at Cookbooks On/Line! Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Feb 5, 1998
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