Ginger-Mustard Salmon With Lemon Sauce
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

---marinade---
1 piece fresh ginger -- peeled, about
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons brown mustard -- grainy
2 teaspoons soy sauce
1/2 teaspoon salt
4 fillets salmon fillets -- (6-ounces each)
---sauce---
1/2 cup dry white wine
1 tablespoon seasoned rice vinegar -- or plain
1 large shallot -- minced
1 teaspoon dried rosemary
3 tablespoons whipped cream -- light
2 tablespoons cold butter -- unsalted
1 teaspoon salt and white pepper -- to taste
1 bunch fresh chives -- minced fine
 

Preparation:

1. For the marinade, mince ginger with lemon rind in a food processor or blender. Add lemon juice, 2 tablespoons of the oil, honey, mustard, soy sauce and salt; mix well. Reserve half of the marinade to use for the sauce. Transfer the rest to a large plastic food bag and add salmon. Refrigerate at least 30 minutes or as long as 8 hours. 2. Heat oven to 450F Heat remaining 1 tablespoon oil in a heavy ovenproof skillet, preferably cast-iron, over high heat. Add salmon, skin side down, and cook 3 minutes. Transfer to the oven; cook just until cooked through, 5 to 6 minutes. 3. Begin the sauce while the salmon is cooking. Combine wine, vinegar, the shallot and rosemary in a small non-aluminum pan. Boil over high heat until it is reduced to 3 tablespoons, 6 to 8 minutes. Add reserved marinade and cream. Reduce to 6 tablespoons. Turn heat to low. Cut the butter into 2 pieces. Whisk them in, one at a time waiting until the first piece is incorporated before adding the other. Add salt and pepper to taste. Sauce can be made a day ahead and gently reheat on the stovetop or using medium (50 percent) power in a microwave oven. 4. Strain sauce over fish. Garnish with chives, if desired. Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of rosemary.