Ginger

Salmon with Honey Beurre Rouge and a Ginger Black Pepper Crust

March  8, 2015
Author Notes

Acid brightness from the wine and vinegar, spice from the black pepper, aromatics from the fresh ginger, and a touch of sweetness from the honey, all made smooth and elegant with the emulsified butter! —LE BEC FIN

  • Serves 2
Ingredients
  • 2 4-6 ounce salmon filets, skin-on
  • 1 1/2 Tablespoon freshly cracked black pepper
  • 1 1/2 Tablespoon peeled minced ginger
  • Extra Virgin Olive Oil (EVOO) or 2 unsalted butter pats
  • 1 medium Shallot (Peeled, minced)
  • 1/2 Cup Cabernet Sauvignon Wine
  • 2 1/4 teaspoon balsamic vinegar
  • 4 ounces Unsalted Butter, cubed
  • 1-2 Tablespoons mild Honey, warmed
In This Recipe
Directions
  1. Remove any errant pin bones from salmon. Sprinkle with salt. Combine ginger and black pepper in shallow dish the size of a salmon filet. Press the fish side of each filet in the mixture to coat evenly, place on its skin side and chill for 1/4-1/2 hour. Heat EVOO or butter til hot and pan sear salmon, beginning with fish side down, about 4 minutes. Turn over filets to skin side and turn off heat. Make sauce.
  2. Make the Honey Beurre Rouge**: Add wine, shallots, and vinegar to small saucepan . Simmer til liquids have cooked down and shallots are just wet. (Return salmon skillet to medium high heat to finish cooking for 3-4 minutes [recommended rare or medium rare] while you finish the beurre rouge.) With saucepan over lowest heat, add 1-2 cubes of butter at a time, whisking in quickly to blend, until the sauce is smooth and emulsified.(You may not need all the butter.) Whisk in 1 Tablespoon of honey and pinch of kosher salt. Taste and add 2nd Tablespoon of honey if needed. Plate fish , skin side down, and add a wide ribbon of beurre rouge over it.
  3. ** If done properly, then the butter will create a thick emulsion sauce. If the butter is added too quickly ,the sauce will drop in temperature and become too thick and cold. If the heat is too high, then the sauce will break and the fat will separate from the solids, making an oily and thin liquid. If done right, the butter will create a thick, smooth sauce.
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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.