REC: Salmon in Ginger Butter Sauce...
SALMON IN GINGER BUTTER SAUCE
2 salmon fillets or steaks -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type (dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
Advance Prep: Combine sherry, soy and oil. Rub fillets with this marinade. (I add part of the marinade, and baste with the rest while broiling).
(My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through). Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: "This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just set it to broil, then finish in the oven at about 450 - 500 F). Place salmon (filets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes. (My note: I cook longer, about 10 minutes). Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.
(NOTES from poster : "I find the fish (filet) usually take a minute or two longer than 5 minutes. I use two forks to separate the flesh and peek inside to check doneness every minute after the first 5...)"
Recipe By : Pacific Flavors by Hugh Carpenter
posted by nutcakes - Fine Cooking Forum
SALMON IN GINGER BUTTER SAUCE
2 salmon fillets or steaks -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type (dark)
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
Advance Prep: Combine sherry, soy and oil. Rub fillets with this marinade. (I add part of the marinade, and baste with the rest while broiling).
(My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through). Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: "This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just set it to broil, then finish in the oven at about 450 - 500 F). Place salmon (filets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes. (My note: I cook longer, about 10 minutes). Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.
(NOTES from poster : "I find the fish (filet) usually take a minute or two longer than 5 minutes. I use two forks to separate the flesh and peek inside to check doneness every minute after the first 5...)"
Recipe By : Pacific Flavors by Hugh Carpenter
posted by nutcakes - Fine Cooking Forum