Name: Salmon with Red Pepper and Ginger Sauce
Ingredients: 2 Salmon fillets; (7 oz); 1 Shallot; chopped; 1/4 c White wine; 1/2 ts Fresh ginger; 3 tb Butter; 1 Red bell pepper; chopped; 1/3 c Heavy cream; 1 Tangerine; squeezed, juice and peel reserved

In times of special need and of the church's weakness, there is a biblical and historical warrant to resort to extraordinary prayer for revival… We must recognize, however, that prayer is a spiritual gift, something that cannot be created artificially or regimented. We are not to think that we can organize prayer as if we are in control. The very ability to pray with unction and faith is given by the Holy Spirit, and although that activity largely precedes revival, prayer also is an integral part of revival.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Dairy		Salmon	1	Servings

INGREDIENTS

2		Salmon fillets; (7 oz)
1		Shallot; chopped
1/4	c	White wine
1/2	ts	Fresh ginger
3	tb	Butter
1		Red bell pepper; chopped
1/3	c	Heavy cream
1		Tangerine; squeezed, juice and peel reserved

INSTRUCTIONS

Saute salmon slowly, on med. heat in 1 T of the butter. Remove and keep
warm. Add remaining butter and slowly saute shallots, ginger and pepper
until tender, about 3 min. Add wine and tangerine juice, bring to aboil.
Transfer sauce to a blender and liquefy; return to pan, add cream and
reduce to sauce consistency. Salt and pepper to taste. Transfer salmon to
serving dish and pour sauce over. Garnish with peel.
Recipe by: Kevin/RecipeLu
Posted to EAT-L Digest  by Terry Pogue <tpogue@IDSONLINE.COM> on Dec 25,
1997

A Message from our Provider:

“God will ultimately have HIS way, not yours!”