Ginger Sauce for Salmon
Created by Mikekey on November 12, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #11103
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon fresh gingerroot, peeled and minced
- 2 tablespoons shallots, peeled and minced
- 1 cup wine (Cabernet Sauvignon)
- 2 tablespoons red wine vinegar
- 2/3 cup whipping cream (or 2/3 cup heavy cream)
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
How to Make
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Step 1: Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.
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Step 2: Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.
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Step 3: Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.
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Step 4: Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.
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Step 5: Spoon over cooked salmon fillets.
Nutritional Facts
- Serving Size: 1 (107 g)
- Calories 177.2
- Total Fat - 17.7 g
- Saturated Fat - 11.2 g
- Cholesterol - 52.8 mg
- Sodium - 14 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 0.7 g
- Calcium - 23.2 mg
- Iron - 0.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg