Salmon With Wasabi And Lime Cream Sauce
- 4 salmon fillets - (6 to 8 oz ea)
- Salt to taste
- Freshly-ground white pepper to taste
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 tablespoon minced pickled ginger
- 2 garlic cloves minced
- 1 lemon juice only
- 1 lime juice only
- 1 teaspoon Rose's lime juice
- 1 tablespoon prepared wasabi paste - (to 2)
- 1/2 cup heavy (whipping) cream
Season salmon on both sides with salt and white pepper. Heat oil in a large skillet over medium heat. Add salmon and brown on both sides. Remove fish from pan and keep warm.
Add wine remaining ingredients except cream. Reduce liquid to just a few tablespoons and then add cream. Bring to a boil and continue to cook until sauce is thick and creamy.
To serve, place salmon on plate and drizzle sauce over.
This recipe yields 4 servings.
At first glance, many will think that the quantity of wasabi specified may be a typographical error. Japanese horseradish is known for its sinus clearing properties. A little too much will make your eyes water. When combined with heavy cream, pickled ginger and sweetened lime juice the flavor is subtler and you lose much of the heat. Start with a tablespoon of prepared wasabi and then keep adding more until it suits your taste. You can use either the dry wasabi powder that is mixed with cold water to make a paste, or the prepared stuff in the tube. The goo in the tube is milder.