Recipe by The Parker
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.
- 3 tablespoons fresh ginger, chopped
- 1 tablespoon garlic, chopped
- 1⁄3 cup shallot, chopped (may use red onion, if shallots are unavailable)
- 2 tablespoons rice vinegar, unsalted
- 1⁄8 cup soy sauce
- 1⁄8 cup honey
- 1 tablespoon brown sugar
- 1 1⁄2 cups heavy cream (may be substituted for whole milk or half and half)
- 1 teaspoon extra virgin olive oil or 1 teaspoon butter
- 1⁄8 teaspoon fresh ground black pepper
- 1 tablespoon butter
- 2 -4 salmon fillets, patted with olive oil and seasoned with kosher salt, garlic powder, onion powder, pepper
Directions See How It's Made
- FOR THE SAUCE:.
- Heat olive oil or butter in a large saute pan over medium heat. Add garlic, shallots, and ginger, cook 1 minute.
- Add rice vinegar and cook for 2 minutes.
- 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.
- Strain the sauce through a sieve into a bowl, pushing down on the ingredients to get all the sauce through. Discard the chopped ingredients.
- At this point, you can allow to cool and refrigerate until nearly ready to serve your salmon.
- When ready for sauce, heat sauce and add 1 Tbsp butter.
- Spoon over salmon or serve in small dipping bowls.
- FOR THE SALMON:.
- Preheat oven to 375 degrees F.
- Place skin side up on a foil-lined cookie sheet. Cook for 16 minutes, flipping halfway.
- Broil for 2 minutes to make the top crispy. Let rest 2 minutes and serve immediately.