4 salmon fillets, about 6-8 ounces each
Salt and white pepper to taste
2 Tbs. olive oil
1/2 cup dry white wine
1 Tbs. pickled ginger, minced
2 cloves garlic, minced
1 lemon, juice only
1 lime, juice only
1 Tsp. Rose’s lime juice
1-2 Tbs. prepared wasabi paste
1/2 cup heavy (whipping) cream
Preparation:
Season salmon on both sides with salt and white pepper. Heat oil in a large skillet over medium heat. Add salmon and brown on both sides. Remove fish from pan and keep warm. Add wine and remaining ingredients except cream. Reduce liquid to just a few tablespoons and then add cream. Bring to a boil and continue to cook until sauce is thick and creamy.
Serving Suggestion:
To serve, place salmon on plate and drizzle sauce over. Herbed basmati rice and steamed broccoli are my favorite side dishes to go with this salmon recipe.
History:
The Fred Hall Fishing, Tackle and Boat Shows takes place each year in Long Beach, Del Mar and Ventura California. If you’re looking for the latest in fishing and boating stuff, this is the place. Scott Laysath was invited to share some of his recipes for those who attended the shows. By far, the most popular recipe was fish with wasabi cream sauce.
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