| 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
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