Alaskan Salmon With Ginger & Black Pepper
February 16, 2015
Categories: Fish, Salmon, Pacific Northwest, Valentine's Day, Wine, Fresh Tomatoes, more
"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."
- Serving Size: 1 (371.5 g)
- Calories 516.8
- Total Fat - 32.2 g
- Saturated Fat - 15.2 g
- Cholesterol - 162.5 mg
- Sodium - 624.9 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.1 g
- Sugars - 2.8 g
- Protein - 44.9 g
- Calcium - 45.4 mg
- Iron - 2.7 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Heat 2 tablespoons butter in a saute pan until foamy. Add shallot, garlic, and tomato. Saute for several minutes, or until shallot is translucent.
Add wine and vinegar and continue cooking over medium heat until reduced by half.
Add chicken stock and reduce again by half.
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).
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).
Divide sauce among four warm dinner plates.
Tips & Variations
No special items needed.