Gingered Salmon In Carrot And Orange Sauce
From lillyann 16 years agoIngredients
- 1.5 lb salmon fillet skinned and without bones shopping list
- 1 + 1/4 cups fresh carrot juice* shopping list
- 1/2 cup (minus 1 Tbsp) freshly squeezed orange juice shopping list
- Juice of 1/2 lemon shopping list
- 1/2 cup butter, cold shopping list
- 3 inch fresh ginger root shopping list
- 3 scallions shopping list
- 1/4 cup unsalted peanuts, coarsely chopped shopping list
- 1 Tbsp canola oil shopping list
- 1 Tbsp olive oil shopping list
- A dash of cayenne pepper shopping list
- Fleur de sel (or seasalt) shopping list
- 2 cups cleaned snow peas, or sugar snap peas and rice to accompany shopping list
- 1 cup bean sprouts to garnish shopping list
- Note shopping list
- ____ shopping list
- It's advised that you make your own fresh carrot juice if you have a juicer (mine is the Juiceman Juicer), it is so much better. You will never go back to store-bought carrot juice! shopping list
How to make it
- To prepare the sauce, start by slicing half of the ginger in small pieces.
- Pour the carrot juice in a small pot with the slices of ginger.
- Bring to a light boil, then simmer and cook until the juice is reduced by half.
- Add the orange juice and repeat the process.
- Remove from the heat and take out the ginger slices.
- Add the cold butter in small pieces mixing with a whip and add the lemon juice. Keep warm on the side.
- To prepare the garnish, start by cleaning the scallions. Cut them in diagonal. Blanch them in salted boiling water for 2 min. Remove and strain on paper towels.
- Chop the nuts coarsely and chop the ginger thinly.
- Mix all ingredients with 1 Tbsp canola oil and keep on the side.
- To prepare the fish, dice the salmon in one inch squares.
- Heat 1 to 2 Tbsp of olive oil in a non-stick frying pan. When the oil is hot, add the pieces of fish and cook lightly for 1 min on one side, then on the other. Do not overcook the fish as it should actually stay rosé, that is a little undercooked.
- Add a pinch of cayenne pepper.
- To assemble your dish, take warm plates and place some fish pieces in the middle. Pour some orange sauce around.
- Sprinkle with fleur de sel ( seasalt) and add the peanut/scallions mixture on top.
- Serve with jasmine rice and steamed snow (or sugar snap) peas.
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