Guests love this dish. I learned it in Paris from Chef Samira. What works so well for entertaining is you can make the ginger sauce earlier in the day.
SALMON WITH GINGER SAUCE
8 tablespoons olive oil - divided
1 cup shallots, minced - about 4 shallots (depending on size)
1 cup white wine
8 tablespoons brown sugar
½ cup soy sauce
1/2 cup lemon juice -about 2 lemons
4 tsp. garlic, minced -about 3 cloves (depending on size)
8-12 tablespoons ginger root, grated - about 6-8 inches of ginger root
1/2 teaspoon cayenne pepper (optional)
6 salmon fillets, 5-6 oz. each
Heat 4 tablespoons olive oil in medium pan.
Add shallots and sauté for 4 minutes. Stir occasionally – don’t burn.
Add wine and cook another 3 minutes.
Add remaining ingredients except salmon and cook for 5 minutes.
Remove from heat and set aside.
3 ways to make salmon after brushing a little olive oil on both sides:
Grill for about 3 minutes on each side
On stove sauté for about 5 minutes each side
In oven bake on 375 degrees covered in tin foil for about 30 minutes.
Place cooked salmon over sauce on stove and cook a couple of minutes just to heat through. Or place cooked salmon on platter and pour warmed ginger sauce over it.