Recipe for...Ginger Peppered Salmon


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Ginger Peppered Salmon This recipe is rated : 0 Recipe Ingredients 4 ounces fresh ginger root, peeled and diced 2 cups dry red wine 3 shallots, minced (about 1/3 cup) 2 tablespoons corn oil margarine 1/8 teaspoon salt 1 pound fresh salmon fillets 4 teaspoons cracked black peppercorns 2 tablespoons olive oil Cooking Procedures 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 food processor 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 margarine, 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, saut� 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 tablespoons of the red wine sauce on each of four plates and top with the salmon.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: be fully covered with sauce. Cover it up tight and place it over boiling water, where the meat will get heated, and blend with the 72 sauce without coming to a boil. Cooked meat heated over must never boil, or it will get tough. Of white sauces the bechamel is the most useful. The original one, invented by Louis XIV.'s famous chef, M. Bechamel, is a very elaborate one, of which there are many descendants of high and low degree. The latter, however, are by no means to be despised. I h
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