NORWEGIAN SALMON SAUTEED IN
GINGER-LIME BUTTER SAUCE
3 lbs. salmon filet, cut into 8 pieces
1 lb. butter, cut into 1-inch cubes
1 1/2 c. white wine
2 tbsp. chopped shallots
2 tbsp. red wine vinegar
1 tbsp. ginger, chopped
1 lime (zest and juice)
2/3 c. cream
Salt and pepper to taste
Lightly season and flour the salmon pieces.
heat 1/4 of the butter and saute the salmon in a large skillet for a few seconds.
Turn over and place it in an oven at 475 degrees for 5 minutes.
Meanwhile, in a saucepan, reduce the white wine, shallots, red wine vinegar, ginger and lime zest to almost 1/4 of its volume.
Add cream and bring to a boil for a few seconds.
Whip in butter, piece by piece until blended.
Add lime juice and adjust seasoning. Ladle some of the sauce over the sauteed salmon and serve immediately.
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