| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salmon | 1 | Servings | |
INGREDIENTS
| 2 | Salmon fillets, 7 oz | |
| 1 | Shallot, chopped | |
| 1/4 | c | White wine |
| 1/2 | t | Fresh ginger |
| 3 | T | 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:
“There’s hope. There’s God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1051
Calories From Fat: 570
Total Fat: 64.8g
Cholesterol: 200.3mg
Sodium: 103.7mg
Potassium: 2075.8mg
Carbohydrates: 103.1g
Fiber: 4.8g
Sugar: 28.9g
Protein: 14.9g