Garlic/Ginger Pan Poached
Aquanor Salmon
(serves - 4)

Ingredients:

2 lb Aquanor Salmon Fillets, cut into 4 portions with skin removed
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
1 large clove garlic – minced ¼ cup dry white wine
1 tablespoon fresh ginger – minced 2 scallions, finely chopped
1 tablespoon fresh cilantro or parsley finely chopped
1 fresh lemon
2 tablespoons olive oil

Sauce Preparation:

1) In large sauté pan with cover, sauté garlic, ginger and cilantro (or parsley) in olive oil over low heat for one minute.
2) Add lemon juice and half of the wine.
3) Place Salmon portions in pan.
4) Cover and cook over low heat for 12-15 minutes depending on the thickness.
5) Gently remove Salmon to heated platter.

Sauce Presentation:

1) Add Dijon mustard, remaining wine and one chopped scallion to pan and turn up heat to reduce and thicken.
2) Add salt and pepper to taste.

Presentation:

1) Pour sauce over Salmon, garnish with the rest of the chopped scallions and lemon slices or thin strips of lemon rind.

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