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Braised Salmon In White Wine And Fresh Ginger Recipe
|Chardonnay/Any other dry white wine||750 Milliliter (1 Bottle)|
|Grated peeled ginger||1⁄3 Cup (5.33 tbs)|
|Whole salmon||10 Pound, cleaned but with skin, head, and tail left on|
|Freshly ground black pepper||To Taste|
|Fresh herbs||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 5932 Calories from Fat 1417
% Daily Value*
Total Fat 157 g241.7%
Saturated Fat 25.4 g127.1%
Trans Fat 0 g
Cholesterol 2358.6 mg
Sodium 3485.9 mg145.2%
Total Carbohydrates 39 g13%
Dietary Fiber 6.6 g26.3%
Sugars 7.8 g
Protein 907 g1814.8%
Vitamin A 132.3% Vitamin C 164.6%
Calcium 75% Iron 214.8%
*Based on a 2000 Calorie diet
Squeeze the juice from 1 lemon into the wine and add the fresh ginger.
Slice the other lemon and place in the cavity of the fish along with salt and pepper.
Place the fish on the rack, not in the liquid.
Cover and bring the liquid to a boil, steaming the fish for 15 minutes.
Lower the heat so the liquid is barely at a simmer.
Steam the salmon for about 1 1/2 hours, checking periodically that there is enough liquid in the pan.
If necessary, add more wine.
The salmon is cooked when a meat thermometer registers 150°F.
Remove the rack from the poacher and place the fish on a serving platter.
Quickly remove the skin from the top of the fish.
Reduce the pan juices over high heat until about 1 cup of thickened sauce remains.
Spoon the delicious ginger wine sauce over the fish and enjoy.
Garnish the platter with additional lemon slices and fresh herbs.