| Pan Roasted Salmon w/Black Pepper & Ginger
Four 8 ounce salmon filets
2 tablespoons of coarsely ground fresh black pepper
2 tablespoons of fresh ginger root, peeled & chopped fine (reserve peelings)
2 ounces of soft butter |
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Mix together black pepper and ginger. Sprinkle 1 tablespoon of mix over each filet of salmon and press firmly into flesh. Smear each filet with soft butter. Preheat sauté pan on medium high. Place filets in sauté pan, face down, and cook until edges are golden brown and crispy. Remove filets from pan and cook in a 450ºF. oven for 10 minutes or until firm and all flesh cracks. Serve immediately topped with 2 oz. Ginger Cream Sauce. Ginger Cream Sauce
Ginger root peels
2 teaspoons of shallots
6 ounces of white wine
8 ounces of heavy cream
2 tablespoons of roux (equal parts of flour & butter mixed to a paste)
Salt & pepper to taste
Combine peels, shallots and white wine. Boil until reduced to 1/3 of volume. Add cream. Return to boil. Reduce heat and simmer 5 minutes. Add enough roux to thicken to consistency that will coat back of a spoon. Add salt and pepper to taste. |
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