The Parker's Favorite Salmon With Sweet and Spicy Creamy Ginger

Total Time
42mins
Prep 12 mins
Cook 30 mins

This is hands-down, my favorite sauce for salmon. The sweet-spiciness of the ginger and the creaminess from the milk or cream really comes together with the flavor and texture of the salmon. The best part- it can be made ahead and finished off right before you're ready to serve. This can also easily be made in a larger batch. One quick note: don't spend a lot of time chopping the ginger, garlic, or shallot/onion- Just use a rustic chop. The sauce is put through a strainer later.

Ingredients Nutrition

Directions

  1. FOR THE SAUCE:.
  2. Heat olive oil or butter in a large saute pan over medium heat. Add garlic, shallots, and ginger, cook 1 minute.
  3. Add rice vinegar and cook for 2 minutes.
  4. Finally, add soy, honey, cream, brown sugar, and pepper and bring to a simmer. Allow to reduce to a consistancy that coats the back of a wooden spoon, about 12 minutes.
  5. Strain the sauce through a sieve into a bowl, pushing down on the ingredients to get all the sauce through. Discard the chopped ingredients.
  6. At this point, you can allow to cool and refrigerate until nearly ready to serve your salmon.
  7. When ready for sauce, heat sauce and add 1 Tbsp butter.
  8. Spoon over salmon or serve in small dipping bowls.
  9. FOR THE SALMON:.
  10. Preheat oven to 375 degrees F.
  11. Place skin side up on a foil-lined cookie sheet. Cook for 16 minutes, flipping halfway.
  12. Broil for 2 minutes to make the top crispy. Let rest 2 minutes and serve immediately.

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