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.
4 tablespoons olive oil
1/2 cup shallots, minced - about 4 shallots
1/2 cup white wine
4 tablespoons brown sugar
5 tablespoons soy sauce
1/4 cup lemon juice (about 2 lemons)
2 tsp. garlic, minced - about 3 cloves
4-6 tablespoons ginger root, grated - about 4 inches of ginger root (or more)
1/2 teaspoon cayenne pepper (optional)
6 salmon fillets, 5-6 oz. each
Heat 2 tablespoons olive oil in medium pan.
Add shallots and sauté for 2 minutes.
Add wine and cook another 2 minutes.
Add remaining ingredients except salmon and cook for 3 minutes.
Remove from heat and set aside.
Cover salmon fillets with some olive oil and grill for about 3 minutes on each side.
If not grilling you can sauté in olive oil in a sauté pan or wrap in tin foil and bake for 20 minutes.
Place salmon over sauce and cook a couple of minutes just to heat through.
Or you may prefer to pour the warmed sauce over the salmon.