Bon Appetit/Sept/94
FOR SAUCE: Combine wine, vinegar and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 C, about 8 minutes.
Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
FOR SALMON: Spread 1 t butter on each salmon fillet. Sprinkle each fillet with 1/4 t peppercorns. Top with ginger. Season with salt.
Melt 1 T butter in large nonstick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until
just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
Bring sauce to simmer. Remove from heat. Add 3 T butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (533g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 904 | ||
Calories from Fat: 513 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 205.5mg | 63 % | |
Sodium 255.5mg | 9 % | |
Potassium 1154mg | 30 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.5g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 904
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