Broiled fillets of salmon with ginger cream

  • Time cooking time: 30 minutes total
  • Yield Serves 6


    6 6-ounces salmon fillets, with the skin
    1 tablespoon vegetable oil
    to taste, salt, ground black pepper
    2 cups fish stock
    1 cup dry white wine
    2 tablespoons shallots, chopped
    1 cup heavy cream
    2 tablespoons fresh ginger, grated
    2 ounces butter
    2 tablespoons fresh ginger, peeled cut into fine strips
    2 tablespoons fresh chives, cut into 1/2-inch sticks
    1/2 teaspoon paprika


    For the sauce:
    In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
    Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
    Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
    Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
    Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only: