Recipe by Penuchek
This is a recipe from the R.S.V.P. section in the Bon Appetit magazine. The original recipe suggests Sea Bass, but I have routinely used salmon. Takes a bit of time, but is well worth the effort.
Top Review by Faux Chef Lael
I made this recipe with fresh salmon that my father caught for me in Alaska. My husband doesn't like fish at all, so he was nervous to try this. He loved it! I followed the directions exactly, except that I used a cast iron skillet instead of the baking sheet. Both sauces were delicious, though it took well over an hour to prepare the ginger sauce, and in the end, I think I would have liked the honey soy glaze alone. The ginger sauce seemed unnecessary. Overall, made for a great dinner with sides of wild rice and Recipe #491010.
- 1⁄2 cup rice vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1 tablespoon cold water
- 2 1⁄4 teaspoons cornstarch
- 24 ounces salmon fillets
- 2 cups dry white wine
- 1⁄3 cup finely chopped shallot
- 2 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon finely chopped peeled fresh ginger
- 1 cup whipping cream
- 3 tablespoons chilled butter, cut into pieces
Directions See How It's Made
- Preheat oven to 350 degrees F. Combine vinegar, soy sauce and honey in small saucepan over high heat. Mix 1 tablespoon cold water and cornstarch in small bowl. Whisk into soy mixture. Bring to boil, stirring constantly. Reduce heat to medium; simmer until mixture thickens to glaze, stirring frequently, about 2 minutes.
- Pour 1/2 cup glaze into shallow baking dish. Add fish; turn to coat with glaze. Transfer to rimmed baking sheet. Bake until fish is opaque in center, about 18 minutes. Spoon remaining glaze over fish. Broil until glaze is bubbling and begins to caramelize, about 2 minutes. Using metal spatula, transfer fish to plates. Serve with Ginger-Butter Sauce.
- Ginger-Butter Sauce.
- Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).