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Title: Poached Salmon with a Ginger Beurre Blanc Categories: Cooking liv, Import Yield: 1 Servings 1 1-inch piece peeled fresh -gingerroot; sliced thinly 1 lg Garlic clove; mashed with -flat side of a knife 2 Lemon slices 2 tb Soy sauce 1 c Water 2 1/2-inch thick salmon -steaks; (about 6 ounces -each) In a straight sided saute pan, combine the ginger, garlic, lemon slices, soy sauce, and water. Bring to a boil, add the salmon and poach until done, about 5 minutes. Transfer the salmon to a serving plate and serve with the ginger beurre blanc. Yield: 2 servings Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9086 Posted to MC-Recipe Digest by "Angele and Jon Freeman" |