Ginger Peppered Salmon - Seafood Recipes - Recipes for Seafood

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Recipe for Ginger Peppered Salmon from the Seafood section.

Ginger Peppered Salmon

Source: Charleston Seafood

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

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.

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.

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.

Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot, saut? 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.

To serve, spoon 2 tablespoons of the red wine sauce on each of four plates and top with the salmon.



We hope you enjoy your freshly made Ginger Peppered Salmon. This recipe came from Seafood's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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