Ginger Peppered Salmon

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

Instructions

1. 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.
2. 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.
3. 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.
4. Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot, sauté 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.
5. To serve, spoon 2 tablespoons of the red wine sauce on each of four plates and top with the salmon.

Attribution

Charleston Seafood