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.

Source: Charleston Seafood

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.



Join our group at MeWe or Gab

Yummy Recipes at MeWe        Yummy Recipes at Gab