Frank's Recipes! Seared Salmon with Ginger Sauce

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Seared Salmon with Ginger Sauce

4 Salmon Fillets, about 6 oz. each
4 oz. Dried Asian Mushrooms, Any Variety
1 1/2 cups Fish Stock
2 1/2 tablespoon Peanut Oil
1 1/2 oz. Fresh Ginger, chopped
1 oz. Fresh Garlic, chopped
2 oz. Fresh Shallots, chopped
Salt and Freshly Ground Black Pepper to Taste
2 oz. Rice Wine or Dry Sherry (Non-Alcoholic Substitute: Water)
2 1/2 tablespoon Cornstarch

Serves 4

Soak the Asian or Chinese mushrooms overnight with the fish stock in the refrigerator.

When ready to prepare the sauce, drain the mushrooms in a strainer and press all the remaining juice out of the mushrooms. Cut into strips or julienne the mushrooms and reserve for use, later. Reserve the fish stock, also.

In a saucepan over medium heat, warm about half the peanut oil for about 5 minutes prior to sautéing the ginger, garlic, and shallots. Sauté until moist and slightly tender.

Add the fish stock with half of the mushrooms to the saucepan and let it simmer for about 5 minutes, then add the rest of the julienne mushroom strips, and salt and pepper to taste.

In a small bowl, blend the cornstarch with the rice wine or sherry until diluted and add to the simmering fish stock, making sure to stir the thickening agent through the sauce.

Meanwhile, season the salmon fillets with salt and pepper to taste, then pan sear the salmon in a very hot skillet, utilizing the rest of the peanut oil to cook on both sides until slightly brown.

Finish cooking the salmon in a pre-heated oven at 275-F degrees. Bake for 3 to 5 minutes on a cooking sheet until the salmon is flaky and cooked through. Place a salmon fillet on each serving plate and cover with the simmering sauce.

NOTE:
Any fresh vegetable medley or broccoli or fresh French-cut green beans will make a wonderful side dish to this exotic salmon main course. You may also elect to reserve some of the uncooked julienne mushroom strips as a garnish to your sauce-covered salmon filets to enhance the presentation; simply sprinkle a few strips atop each entree prior to serving.