Alaskan Salmon With Ginger & Black Pepper

13
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #17430

February 16, 2015

Categories: Salmon, Pacific Northwest Valentine's Day, Wine, Fresh Tomatoes, Salmon Dinner, more

recipe by:
ForeverMama

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
ForeverMama

"One of Wolfgang's Puck's recipes made with Alaskan King Salmon fillets. Wild Salmon is best to use as it is superior in flavor to its farm raised cousin. If you live in the Pacific side of the country, Alaskan salmon is affordable, but if you live on the Atlantic side of the country, Atlantic salmon is even more affordable (though wild is harder to find). Either way, using wild over farm-raised is preferred."

Original is 4 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Heat 2 tablespoons butter in a saute pan until foamy. Add shallot, garlic, and tomato. Saute for several minutes, or until shallot is translucent.

Step 2

Add wine and vinegar and continue cooking over medium heat until reduced by half.

Step 3

Add chicken stock and reduce again by half.

Step 4

Finish sauce with butter, by taking sauce off of heat and gently swirling butter with a whisk to desired consistency. Season to taste with salt and freshly ground black pepper. Keep warm. (Note that you want to be careful when adding the butter at the end. If sauce is at a rolling boil when butter is added, butter will break and a smooth consistency will not be achieved).

Step 5

Mix ginger and pepper. Season salmon with salt and coat with ginger pepper mixture. Sprinkle with olive oil and grill or saute salmon until desired doneness. Can also be cooked in a 350-degree Fahrenheit by placed in a oven-proof dish greased with olive oil. Bake for about 10 - 15 minutes until (cooking time depends on thickness of salmon).