Ingredients Jump to Instructions ↓

  1. 1 Fresh ginger - peeled, about 1-inch cube

  2. 1 teaspoon 5ml Grated lemon rind

  3. 3 tablespoons 45ml Fresh lemon juice

  4. 3 tablespoons 45ml Vegetable oil

  5. 2 tablespoons 30ml Honey

  6. 2 teaspoons 10ml Brown mustard - grainy

  7. 2 teaspoons 10ml Soy sauce

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 4 Salmon fillets - (6-ounces each) Sauce

  10. 1/2 cup 118ml Dry white wine

  11. 1 tablespoon 15ml Seasoned rice vinegar - or plain

  12. 1 tablespoon 15ml Shallot - minced (large)

  13. 1 teaspoon 5ml Dried rosemary

  14. 3 tablespoons 45ml Whipped cream - light

  15. 2 tablespoons 30ml Cold butter - unsalted Salt and white pepper - to taste Fresh chives - minced fine

Instructions Jump to Ingredients ↑

  1. 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.


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