Recipes

Supreme Ginger & Pepper Salmon

Try a different spin on salmon tonight. A medley of fresh ginger, shallots and red wine lends a titillating taste. Serve with rice pilaf and a batch of fresh vegetables. You will be the King or Queeen of your kitchen.
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Course Fish and Seafood, Seafood
Cuisine Continental

Servings 4 servings
Calories 546.48 kcal

Ingredients

  

  • 1 pound(s) fresh salmon fillets
  • 4 ounce(s) fresh ginger root, peeled and diced
  • 2 cup(s) dry red wine
  • 3 shallots, minced
  • 2 tablespoon(s) corn oil
  • 1/8 teaspoon(s) salt
  • 4 teaspoon(s) cracked black peppercorns
  • 2 tablespoon(s) olive oil

Instructions

 

  • Put diced ginger in a saucepan and cover with water.
  • Bring to a boil and simmer for 15 minutes.
  • Drain and repeat two times.
  • Drain thoroughly and puree ginger in a blender until smooth and paste like; set aside.
  • Combine wine and shallots in a heavy saucepan and bring to a boil.
  • Simmer until only 1/2-cup wine remains.
  • Add corn oil, a little at a time, stirring constantly.
  • Add salt, mix well, and cover to keep warm.
  • Remove skin from salmon and remove any little vertical bones with tweezers; cut into 4 equal portions.
  • Spread a thin layer of the ginger puree on top of each portion and sprinkle evenly with cracked peppercorns.
  • Heat oil in a skillet large enough for all 4 portions of salmon.
  • When skillet is very hot, saute the salmon, ginger-side down, for 2 minutes.
  • Turn fish and sear other side just to seal; do not overcook.
  • Remove fish from pan and place on paper towel, ginger-side up.
  • To serve, spoon 2 tbsp of the red wine sauce on each of four plates and top with the salmon.
  • Ready in 30 min.

Nutrition

Calories: 546.48kcalCarbohydrates: 8.48gProtein: 6.16gFat: 54.69gSaturated Fat: 7.36gCholesterol: 10mgSodium: 327.12mgFiber: 3.12gSugar: 2.49g

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