Salmon with red pepper and ginger sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Salmon fillets; (7 oz) | |
| 1 | Shallot; chopped | |
| ¼ | cup | White wine |
| ½ | teaspoon | Fresh ginger |
| 3 | tablespoons | Butter |
| 1 | Red bell pepper; chopped | |
| ⅓ | cup | Heavy cream |
| 1 | Tangerine; squeezed, juice and peel reserved | |
Directions
Saute salmon slowly, on med. heat in 1 T of the butter. Remove and keep warm. Add remaining butter and slowly saute shallots, ginger and pepper until tender, about 3 min. Add wine and tangerine juice, bring to aboil.
Transfer sauce to a blender and liquefy; return to pan, add cream and reduce to sauce consistency. Salt and pepper to taste. Transfer salmon to serving dish and pour sauce over. Garnish with peel.
Recipe by: Kevin/RecipeLu
Posted to EAT-L Digest by Terry Pogue <tpogue@...> on Dec 25, 1997
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