Nut-Crusted Salmon With Ginger Butter Sauce
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs) (2 Shallots)|
|Minced ginger||1 Tablespoon, peeled|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Blanched slivered almonds||1⁄3 Cup (5.33 tbs)|
|Macadamia nuts||1⁄3 Cup (5.33 tbs), chopped|
|Olive oil||1 Tablespoon|
|Brown sugar||1⁄2 Teaspoon|
|Honey||1 1⁄2 Teaspoon|
|Lime juice||1 Teaspoon|
|Skinless salmon fillets||28 Ounce (Four 7 Ounce Fillets)|
|Butter||6 Tablespoon, chilled, cut into 0.5 inch cubes (0.75 Stick Of Butter)|
SAUCE: Boil first 6 ingredients in heavy medium saucepan until almost all liquid evaporates, about 4 minutes.
Add cream; bring to boil.
Strain into heavy small saucepan.
In processor until mixture resembles coarse breadcrumbs.
Heat large nonstick ovenproof skillet over medium heat.
Sprinkle salmon with salt and pepper.
Cook salmon until browned on 1 side, about 1 1/2 minutes.
Turn salmon over.
Top with nut mixture, pressing to adhere.
Bake until salmon is opaque in center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).
Meanwhile, bring sauce to simmer; remove from heat.
Add butter a few tablespoons at a time, whisking until melted and smooth.
Season to taste with salt and pepper.
Transfer fish to plates.
Spoon sauce around fish and serve.