Thursday, October 21, 2010

Salmon served over a bed of Spinach in a Ginger Cream Sauce with mushrooms

This is one of the best tasting sauces I think we made. The ginger and soy combined with the wine and the cream gave the sauce a tangy yet sweet creamy flavor. We served it over salmon, but over dinner tonight, we discussed all the different ways this sauce would be great. Many different kinds of fish-tuna, swardfish, shrimp, chicken, noodles and even vegetables. I used evaporated milk instead of cream and it worked just fine.

1 tablespoon grated ginger
3 garic cloves chopped
3 shallots chopped
4 tablespoons olive oil
1/3 cup white wine
1 tablespoon soy sauces
1/2 cup evaporated milk or half and half
1 lb mushrooms button, portabello, shitake

10 oz spinach

4 pieces salmon

salt and pepper

preheat oven to 350
season salmon with salt and pepper and place on a pan and bake 15-20 minutes
heat 2 tablespoons olive olive oil in skillet add garlic and olive oil on low.  When shallots become glassy add soy sauce, wine and ginger, stir and cook on medium heat for 5 minutes, slowly add milk and stir the whole time, 5 more minutes

lower heat to simmer

meanwhile, in two separate sauce pans add 1 tablespoon olive oil to each

add fresh spinach to one pan, cook on low stirring often, add salt and pepper when cooked

add mushrooms to the other pan, saute on medium until cooked, when cooked add to ginger sauce

place equal parts spinach on 4 plates, top each plate with salmon and then add generous heping of ginger cream sauce

serve and I am hoping you like it as much as me

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