Pan Seared Pacific Salmon,
Garlic Herded Spaghetti Squash, Ginger cream sauce
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
6 / 6 oz         salmon fillets
4 T                 olive oil
3 T                 seafood rub

Ginger Cream Sauce;

1/2 cup         sesame oil
1/2 cup         fresh ginger, chopped
1 cup            fennel, chopped
4                    shallots, chopped
2                    cloves garlic, minced
2 cup            clam juice
2 cup            
chicken stock
1/2 cup         dry white wine
1 cup            heavy cream
2 T                 chicken base
1 t                  dry ginger
1 lb               Idaho potato, chopped

Spaghetti Squash;

2                    spaghetti squash, halved     
                       lengthwise and seeded
2 T                 extra virgin oil
1                    shallot, chopped
1                    clove garlic, minced
2 T                 fresh basil, chopped
2 T                 fresh parsley, chopped
1 T                 fresh thyme, chopped
      salt and pepper to taste

Spaghetti Squash;

  Preheat oven to 375 degrees F. Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes, or until a sharp knife
can be inserted with only a little resistance.

2.   Remove squash from oven, and set aside to cool enough to be easily handled.  Meanwhile, heat oil in a skillet
over medium heat. Sauté shallot in oil until tender.

3.   Add garlic, and sauté for another 2 to 3 minutes.

4.   Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss in with the
sautéed vegetables, basil, parsley and thyme. Season with salt and pepper, serve warm.

Ginger Cream Sauce;

  Mix ginger, shallots, fennel, and garlic in heavy small saucepan. Sauté in sesame oil till limp.

2.   Add white wine, clam juice, chicken stock and chopped potatoes. Boil mixture until liquid is reduced by half
about 30 minutes.

3.   Add cream to saucepan, with an electric hand mixer, puree the vegetables.

4.  Add dry ginger and chicken base, boil until mixture thickens to sauce consistency, about 8 minutes. Strain
though a fine mesh and serve hot.

Pan Seared Salmon;

  Preheat a large heavy skillet over medium heat for 3 minutes.

2.  Coat salmon well with seafood rub, place in a preheated skillet with 4 T olive oil and increase heat to high.

3.   Cook for 4 minutes on each side. Salmon is done when it flakes easily with a fork.

4.   To serve, spoon a small amount of the ginger sauce in the center of the serving plate, with tongs place a
portion of the spaghetti squash in the middle of the plate and top it with the pan seared salmon, as shown.
Yield:     6

I prefer to use dry spices from "R.L. Schreiber"

I often use potatoes as a thickening agent in making some of my sauces and soups instead of the traditional
method of using
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