Salmon With Wasabi And Lime Cream Sauce Recipe - Cooking Index
Salmon With Wasabi And Lime Cream Sauce Recipe - Cooking Index
The Fred Hall Fishing, Tackle and Boat Shows takes place each year in Long Beach, Del Mar and Ventura California. If you're looking for the latest in fishing and boating stuff, this is the place. I was invited to share some of my recipes for those who attended the shows. By far, the most popular recipe was fish with wasabi cream sauce. Fortunately for all of us, Capt. Ron Baker of southern California's Fish Talk Radio donated a pair of beautiful freshly caught salmon to use for the demonstrations. There's a big difference in flavor and texture between the sea-going "real" salmon and the ones raised commercially. The real fish are darker, less fatty, firmer and much better tasting. Salmon is not in my top ten list of favorite fish, unless it's a Pacific Ocean fish.
Type: Fish| 4 | Salmon fillets - (6 to 8 oz ea) | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 118ml | Dry white wine |
| 1 tablespoon | 15ml | Minced pickled ginger |
| 2 | Garlic cloves - minced | |
| 1 | Lemon - juice only | |
| 1 | Lime - juice only | |
| 1 teaspoon | 5ml | Rose's lime juice |
| 1 tablespoon | 15ml | Prepared wasabi paste - (to 2) |
| 1/2 cup | 118ml | Heavy (whipping) cream |
Season salmon on both sides with salt and white pepper. Heat oil in a large skillet over medium heat. Add salmon and brown on both sides. Remove fish from pan and keep warm.
Add wine remaining ingredients except cream. Reduce liquid to just a few tablespoons and then add cream. Bring to a boil and continue to cook until sauce is thick and creamy.
To serve, place salmon on plate and drizzle sauce over.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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