Title: Ginger-Mustard Salmon with Lemon Sauce
Categories: 04 st. pat', Recipes
Yield: 4 Servings

----------------------------------MARINADE----------------------------------
1 Piece fresh ginger; peeled,
-about 1-inch cube
1 ts Grated lemon rind
3 tb Fresh lemon juice
3 tb Vegetable oil
2 tb Honey
2 ts Brown mustard; grainy
2 ts Soy sauce
1/2 ts Salt
4 Salmon fillets; (6-ounces
-each)

-----------------------------------SAUCE-----------------------------------
1/2 c Dry white wine
1 tb Seasoned rice vinegar; or
-plain
1 lg Shallot; minced
1 ts Dried rosemary
3 tb Whipped cream; light
2 tb Cold butter; unsalted
Salt and white pepper; to
-taste
Fresh chives; minced fine

1. For the marinade, mince ginger with lemon rind in a food processor or
blender. Add lemon juice, 2 tablespoons of the oil, honey, mustard, soy
sauce and salt; mix well. Reserve half of the marinade to use for the
sauce. Transfer the rest to a large plastic food bag and add salmon.
Refrigerate at least 30 minutes or as long as 8 hours.

2. Heat oven to 450 degrees. Heat remaining 1 tablespoon oil in a heavy
ovenproof skillet, preferably cast-iron, over high heat. Add salmon, skin
side down, and cook 3 minutes. Transfer to the oven; cook just until cooked
through, 5 to 6 minutes.

3. Begin the sauce while the salmon is cooking. Combine wine, vinegar, the
shallot and rosemary in a small non-aluminum pan. Boil over high heat until
it is reduced to 3 tablespoons, 6 to 8 minutes. Add reserved marinade and
cream. Reduce to 6 tablespoons. Turn heat to low. Cut the butter into 2
pieces. Whisk them in, one at a time waiting until the first piece is
incorporated before adding the other. Add salt and pepper to taste. Sauce
can be made a day ahead and gently reheate on the stovetop or using medium
(50 percent) power in a microwave oven.

4. Strain sauce over fish. Garnish with chives, if desired.

Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of
rosemary.

419 cals, 23.8 g fat.

A Menu | party for four with Irish theme

Recipe by: Holidays (1993) Chicago Tribune

Posted to MC-Recipe Digest by KitPATh on Feb 19,
1998