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Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached. Season to taste.
Add the cream and keep cooking for 1 or 2 minutes.
Incorporate the white butter syrup and heat for 1 minute.
To serve, remove the skin and the bones from the steaks. Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.
maple and ginger buttered salmon
Maple and Ginger Buttered Salmon
Recipe courtesy of:
La Ferme Martinette
Recipe Information
Yield: 4 portions
Cook Time: 40 minutes
Level: Medium
Ingredients
- 30 ml (2 tbs) oil
- 4 - 150 g salmon filets or salmon steaks
- 80 ml (1/3 cup) apple juice or water
- 80 ml (1/3 cup) pure maple wine vinegar
- 250 ml (1 cup) of shallot, chopped
- 5 ml (1tbs) freshly ground ginger
- 375 ml (1 1/2 cup) cold butter cut in pieces
- 80 ml (1/3 cup) cream 35%
- 80 ml (1/3 cup) warm maple syrup
- freshly ground pepper
- salt
- 30 ml (2 tbs) of coriander or Italian parsley, chopped
Directions
Preheat oven to 350 °F (190 °C).
Oil and season the salmon pieces, place on a cookie sheet and cook in the center of the oven for 12 to 18 minutes depending on their size.
While the fish is cooking, in a saucepan, cook the apple juice, the maple vinegar, the shallots and the ginger on low heat until it turns to marmalade.
Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached. Season to taste.
Add the cream and keep cooking for 1 or 2 minutes.
To serve, remove the skin and the bones from the steaks. Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.
