| 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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