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Ginger Peppered Salmon


  • 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


  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

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