Poached salmon with green peppercorn, ginger, and orange sa

1 servings

Ingredients

Quantity Ingredient
2 cups Water
1 cup Dry white wine
4 slices Fresh gingerroot; flattened with the
; side of a knife
1 tablespoon Black peppercorns; bruised
1 Bay leaf
A; (3 1/2- to 4-pound)
; salmon fillet
½ cup Sour cream
¼ cup Mayonnaise
2 teaspoons Dijon-style mustard
1½ tablespoon Grated peeled fresh gingerroot
1 teaspoon Freshly grated orange zest
2 tablespoons Fresh orange juice
1½ tablespoon Drained green peppercorns
½ teaspoon Sugar
1 tablespoon White-wine vinegar
Braised onion ribbons with celery and
; sliced baked potatoes with parsley
; butter as accompaniments

Directions

FOR THE SAUCE

In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.

Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

Serve the salmon with the sauce, the onion ribbons, and the potatoes.

Serves 6.

Gourmet March 1992

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