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.
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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