Ginger-Mustard Salmon with Lemon Sauce
| Yield: | 4 Servings |
| Categories: |
| MARINADE | ||
| 1 | Piece fresh ginger; peeled, about 1-inch cube | |
| 1 | ts | Grated lemon rind |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Vegetable oil |
| 2 | tb | Honey |
| 2 | ts | Brown mustard; grainy |
| 2 | ts | Soy sauce |
| 1/2 | ts | Salt |
| 4 | Salmon fillets; (6-ounces each) | |
| SAUCE | ||
| 1/2 | c | Dry white wine |
| 1 | tb | Seasoned rice vinegar; or plain |
| 1 | lg | Shallot; minced |
| 1 | ts | Dried rosemary |
| 3 | tb | Whipped cream; light |
| 2 | tb | Cold butter; unsalted |
| Salt and white pepper; to taste | ||
| Fresh chives; minced fine |
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