Brown Sugar-Glazed Salmon with Ginger Cream

& Soy Beurre Blanc on Asian Slaw

Brown Sugar-Glazed Salmon with Ginger Cream

Brown Sugar-Glazed Salmon

Ingredients:

1 side salmon
1/3-1/2 cup brown sugar
1/3 cup soy sauce
Juice of 1 lemon
Freshly cracked black pepper
Soy beurre blanc, recipe follows
Ginger cream sauce, recipe follows
Asian slaw, recipe follows

Instructions:

Portion salmon or leave in whole fillet. Sprinkle liberally with brown sugar. Drizzle with soy sauce and marinate for approximately one hour. Transfer to baking sheet, reserving liquid. Season with lemon juice and pepper. Bake at 350° until desired doneness, basting with reserved liquid.

To serve: divide salmon between 6-8 individual plates; drizzle with soy beurre blanc, ginger cream and Asian slaw.

Soy Beurre Blanc

Ingredients:

1 cup white wine vinegar
1 shallot, chopped
1 cup Chateau Ste. Michelle Chardonnay
2 oz cream
4 oz unsalted butter
¼ cup soy sauce

Instructions:

In small, stainless steel pot, reduce vinegar with chopped shallots to about 1 oz. Add Chateau Ste. Michelle Chardonnay and reduce again to 1 oz. Add cream and bring to boil. Remove from heat and whisk in the butter. Add soy sauce.

Ginger Cream Sauce

Ingredients:

1 cup Chateau Ste. Michelle Chardonnay
2 Tbsp pickled ginger (pink for color)
1 cup cream
salt to taste

Instructions:

In small sauce pot over medium-high heat, reduce chardonnay and pickled ginger by half. Add the cream and reduce to sauce consistency. Strain out the ginger or leave if you wish.

Asian Slaw

Ingredients:

¼ cup sugar
¼ cup lime juice
¼ cup red wine vinegar
½ cup vegetable oil
¼ cup water
2 cups peanut butter
1-2 jalapeno peppers
1 tsp chili flakes
3 tsp Chopped garlic
¼ cup chopped basil
¼ cup chopped mint
1 cup shredded cabbage
1 cup shredded purple cabbage
1 carrot, julienned
1 small cucumber, peeled, seeded and thinly sliced
1/2 yellow pepper, julienne
1/2 red pepper, julienne
3 green onions, sliced

Instructions:

Place sugar through mint in blender, puree until smooth. Check for seasonings. Reserve until service.

When ready to serve, toss with cabbages, carrots, cucumbers, peppers and green onions.

Wine Pairings