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Broiled Salmon with Wild Ginger and
Bearnaise Sauces Arrange salmon
fillets (even thickness or two even thicknesses) in 11"x17"x1"
pans. Sprinkle with paprika and lemon
basil if available. Broil 3 min. Pour over 1 c.
chicken bouillion. Bake at 450 degrees
for 9 - 12 min. (depending on thickness) until done. Serve with bearnaise sauce and wild ginger
sauce. |
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Wild Ginger Sauce: Mix 6 T. Chinese
barbeque sauce with 6 c. white
wine. Add 6" long chunk
of fresh ginger, shredded 6 cloves
garlic. Simmer till reduced and well
seasoned. Stir in 6 T. balsamic
vinegar 6 T. orange/peach
juice 6 - 12 T.
apple/kiwi/peach juice to taste and continue simmering. Remove garlic cloves before serving. |
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Bearnaise Sauce In food processor,
put 2 eggs 2 T. lemon juice 1/4 tsp. salt pinch cayenne
pepper 1 T. vinegar 1 T. parsley 1/2 tsp. tarragon Heat 1/2 c. butter
(1 stick) until bubbly but not brown.
Turn on processor and pour in butter in a steady stream. Transfer to microwave-safe container and
cook at medium power for 25-30 sec. intervals, whisking to distribute heat
after each interval, until slightly thickened. Do not overcook. |
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