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Receta Ginger Mustard Salmon With Lemon Sauce
by Global Cookbook

Ginger Mustard Salmon With Lemon Sauce
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Ingredientes

  • 1 piece fresh ginger, peeled, about 1-inch cube
  • 1 tsp Grated lemon rind
  • 3 Tbsp. Fresh lemon juice
  • 3 Tbsp. Vegetable oil
  • 2 Tbsp. Honey
  • 2 tsp Brown mustard, grainy
  • 2 tsp Soy sauce
  • 1/2 tsp Salt
  • 4 x Salmon fillets, (6-ounces each)
  • 1/2 c. Dry white wine
  • 1 Tbsp. Seasoned rice vinegar, or possibly plain
  • 1 lrg Shallot, chopped
  • 1 tsp Dry rosemary
  • 3 Tbsp. Whipped cream, light
  • 2 Tbsp. Cool butter, unsalted Salt and white pepper, to taste Fresh chives, chopped fine

Direcciones

  1. For the marinade, mince ginger with lemon rind in a food processor or possibly blender. Add in lemon juice, 2 Tbsp. 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 in salmon.
  2. Chill at least 30 min or possibly as long as 8 hrs.
  3. Heat oven to 450 degrees. Heat remaining 1 Tbsp. oil in a heavy ovenproof skillet, preferably cast-iron, over high heat. Add in salmon, skin side down, and cook 3 min. Transfer to the oven; cook just till cooked through, 5 to 6 min.
  4. 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 till it is reduced to 3 Tbsp., 6 to 8 min. Add in reserved marinade and cream. Reduce to 6 Tbsp.. Turn heat to low. Cut the butter into 2 pcs. Whisk them in, one at a time waiting till the first piece is incorporated before adding the other. Add in salt and pepper to taste. Sauce can be made a day ahead and gently reheate on the stovetop or possibly using medium
  5. (50 percent) power in a microwave oven.
  6. Strain sauce over fish. Garnish with chives, if you like.
  7. Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of rosemary.
  8. A Menu party for four with Irish theme