Ginger Peppered Salmon
Source: Charleston Seafood
4 ounces fresh ginger root, peeled and diced
2 cups dry red wine
3 shallots, minced (about 1/3 cup)
2 tablespoons corn oil margarine
1/8 teaspoon salt
1 pound fresh salmon fillets
4 teaspoons cracked black peppercorns
2 tablespoons olive oil
Put diced ginger in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and repeat two times. Drain thoroughly and puree ginger in a food processor until smooth and paste like; set aside.
Combine wine and shallots in a heavy saucepan and bring to a boil. Simmer until only 1/2 cup wine remains. Add margarine, a little at a time, stirring constantly. Add salt, mix well, and cover to keep warm.
Remove skin from salmon and remove any little vertical bones with tweezers; cut into 4 equal portions. Spread a thin layer of the ginger puree on top of each portion and sprinkle evenly with cracked peppercorns.
Heat oil in a skillet large enough for all 4 portions of salmon. When skillet is very hot, saut
Ginger Peppered Salmon recipe provided by Kellsey. Kellsey got the recipe from Villa Rosa Restaurant & Pizzeria, one of Hawthorne finest restaurants. Villa Rosa Restaurant & Pizzeria is well known in New Jersey to make great Ginger Peppered Salmon. Check them out at New Jersey, 7506 Hawthorne, 472 Lafayette Avenue.
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