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Roast Salmon w/ Ginger Soy Butter Sauce

Source of Recipe


"Emeril's TV Dinners" by Emeril Lagasse






List of Ingredients



• 1/2 c. soy sauce
  
• 1/3 c. honey
  
• 1 T. firmly pack light brown sugar
  
• one 1-oz. piece fresh gingerroot, peeled and minced, plus 1 c. peeled and grated fresh gingerroot
  
• 1 T. minced garlic
  
• 1 T. minced shallots
  
• 1/2 lb. cold unsalted butter, cut into cubes
  
• Juice of 1 orange (about 1/3 c.)
  
• salt and freshly ground pepper - to taste
  
• 2 T. grated orange zest
  
• 2 T. grated lemon zest
  
• 3 T. finely chopped fresh cilantro
  
• 1/2 to1 c. fine dried bread crumbs, as needed
  
• 4 salmon fillets (about 6 oz. each)
  
• Essence to taste (see my seasoning recipes)
  
• 2 T. olive oil
  






Instructions



1. Preheat the oven to 400 degrees.
   
   
2. In a medium size noreactive saucepan over medium heat, combine the soy sauce, honey, brown sugar, 1-oz. gingerroot, garlic, and shallots. Bring to a boil, reduce the heat to low and simmer until the sauce is dark brown and reduced by half, 5 to 6 minutes. Remove from the heat and add the butter cubes, stirring until they have completely melted. Stir in the orange juice. Strain the sauce through a chinoise or fine-mesh sieve and season with salt and pepper, TO TASTE (NOTE:we found that no salt was needed). Keep the sauce warm.
   
   
3. In a small mixing bowl, combine the 1 cup grated gingerroot, orange zest, lemon zest and cilantro and mix well. Add enough bread crumbs to bind the mixture. Season w/ salt and pepper.
   
   
4. Season the salmon with Essence. In a large saute pan with an ovenproof handle, heat the olive oil over high heat. Add the salmon and sear for 2 minutes. Turn over and cover the top side of each fillet with the bread crumb mixture. Place the pan in the oven and roast for 14 (medium rare), 16 (medium) or 18 (well done) minutes.
   
   
5. To serve, spoon a small pool of the sauce in the center of a serving platter and place the salmon in the center of the sauce.
   
   






Final Comments


We thought that it might be good to substitute RubyRed grapefruit juice for the oj and grapefruit zest for the orange.

Serves 4.