Ginger Salmon Recipe

Name: Ginger Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 (8) salmon fillets; 3 oz. fresh ginger; 1-1/2 cup heavy cream; 8 oz. butter; 1 cup Schweppes Ginger Ale; 10 whole peppercorns; 1 spanish onion; 10 pattypans; 1 cup rice; 2 cloves garlic; Salt and pepper, to taste; 1 leek, julienned

Servings: persons

2 (8) salmon fillets
3 oz. fresh ginger
1-1/2 cup heavy cream
8 oz. butter
1 cup Schweppes Ginger Ale
10 whole peppercorns
1 spanish onion
10 pattypans
1 cup rice
2 cloves garlic
Salt and pepper, to taste
1 leek, julienned

1
1.
2
In a skillet, melt 4 oz.
3
butter and sautee 1/2 of onions, pattypans, and sliced garlic until translucent (5 minutes).
4
Add rice and brown slightly, cook in chicken stock.
5
2.
6
Carmalize rest of onions in butter, season and set aside, keep warm.
7
3.
8
Fry julienned leeks in oil until crispy but not to brown.
9
4.
10
Grill salmon skin side down, mark fish and sear other side on grill.
11
Take off heat and oven finish at 350F.
12
5.
13
Top salmon with onions, and Ginger Burre Blanc.
14
Garnish with fried leeks.
15
6.
16
Serve over rice.
17
Ginger Burre Blanc: Peel ginger and dice.
18
Add to ginger ale with pepper corns and bring to a boil.
19
Reduce almost half way and add in heavy cream slowly, whipping it in.
20
Reduce by half and rest of butter.
21
(The more, the better the taste, but less healthy) Reduce sauce until velvety consistancy is achieved.
22
Strain and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8) salmon fillets, 3 oz. fresh ginger, 1-1/2 cup heavy cream, 8 oz. butter, and more.

Yes, Ginger Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Salmon

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