Lime and Ginger Poached Salmon with a Reduced Butter and Shallot Sauce

This is one of my favorite meals right now. 
Just cooking this recipe is a feast for the eyes and senses.  When you peel open the parchment paper at the end, a sweet, citrus filled aroma perfumes the air and hints at the delicious meal before you. 
I have made it for my husband, who doesn't love fish, and he enjoys this dish.  I have made it for guests, and they thought it was amazing.  Not only are the ingredients fresh and healthy, but the presentation of parchment poached fish is always fun.
Of course, this is a William Sonoma recipe--deliciousness always.  It is in their "Essentials of Healthful Cooking" book, and, as ever, their pictures are gorgeous and the directions well given.
Truly, this is a fairly easy recipe, and it is a perfect one as the weather warms up.  I certainly didn't let the fact it is January deter me, though.  This is a recipe I would make anyday.

Love this book

Here are the ingredients--of course butter, salt, pepper and some oil were used also.

Cut your 2 tbsp of butter into 8 equal parts and put back in the fridge

I use a peeler to zest my limes

Julienne the zest into small, thin slices

Put your salmon on oiled parchment paper and add Kosher salt and some pepper

Peel the ginger and dice

Add freshly diced ginger and the lime zest to the salmon

Wrap it in the parchment to make a poaching packet

While it is baking, make the sauce.

After the sauce reduces, add the butter, one part at a time

Ready to eat!

It smells divine--lime and ginger are so clean, sweet and fresh smelling

Add some of the reduction sauce and enjoy!  If you try this once, you'll make it again and again!

Salmon with Ginger and Lime

Ingredients:

2 tablespoons unsalted butter

3 limes

1 salmon fillet, 1 1/4 lb

1 tsp canola oil if needed

Kosher salt and freshly ground pepper

4 teaspoons peeled and minced fresh ginger

1 large shallot, finely minced

1/4 cup of fresh lime juice

2 tbsp sake

1 tblsp Worchestershire sauce

Cut the butter into 8 equal pieces and return to the fridge.

Using a vegetable peeler or sharp knife, peel 4 strips of lime zest, each 2 inches long by 1/2 inch wide from 1 of the limes.  Cut the zest lengthwise into the narrowest possible julienne.  Set aside.  Squeeze the juice from the lime and set it aside.  Cut the second lime into 8 thin slices.  Cut the third lime lengthwise into 8 wedges.

Preheat the oven to 400 degrees F.

Remove the skin from the salmon fillet and cut the fish into 4 equal portions.  Measure the fish at their thickest point.  Cut 4 large rectangles of parchment paper.  If the paper lacks a nonstick coating, lightly brush the top side of the parchment paper with about 1/4 tsp of canola oil.

Arrange the rectangles on a work surface and lay a piece of salmon in the center of each rectangle.  Sprinkle each piece of fish with 1/2 tsp of salt and pepper to taste, then with 1 tsp of the minced ginger.  Divide the julienned lime zest among the fish pieces.  Finally, place 2 lime slices on top of each fish piece.

Wrap each piece of fish in the paper by bringing together the long edges and folding them over to seal well, then folding in the sides and sealing them.  Using a wide spatula, place the packets on a baking sheet.

Bake the fish until it is barely translucent at the thickest part; plan on slightly less than 10 minutes for each inch of thickness.  Remove the baking sheet from the oven and let rest for a few minutes.  (The fish will continue to cook out of the oven and become opaque.)

While the fish cooks, put a small saucepan over medium-high heat.  Combine the shallot, lime juice, sake and Worcestershire sauce.  Bring to a boil and boil until the liquid is reduced by one-third, about 5 minutes.  Remove from the heat.  Whisk in 1 butter piece at a time and wait until each piece is fully absorbed before adding the next.  Pour the sauce into a warm small pitcher.

As soon as the sauce is done, place a packet of the fish on each plate and garnish with 2 lime wedges.  Diners slit open their packets, remove the cooked lime, and spoon some of the sauce over their fish.

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