Ginger-Mustard Salmon With Lemon Sauce

Recipe Ingredients

		Marinade
1		Fresh ginger - peeled, about 1-inch cube
1 teaspoon	5ml	Grated lemon rind
3 tablespoons	45ml	Fresh lemon juice
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Honey
2 teaspoons	10ml	Brown mustard - grainy
2 teaspoons	10ml	Soy sauce
1/2 teaspoon	2.5ml	Salt
4		Salmon fillets - (6-ounces each)
		Sauce
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Seasoned rice vinegar - or plain
1 tablespoon	15ml	Shallot - minced (large)
1 teaspoon	5ml	Dried rosemary
3 tablespoons	45ml	Whipped cream - light
2 tablespoons	30ml	Cold butter - unsalted
		Salt and white pepper - to taste
		Fresh chives - minced fine

Recipe Instructions

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 450F 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 reheat 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.

Source:
Holidays (1993) Chicago Tribune

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