Salmon With Black Pepper And Ginger

• 1 4 inch long piece fresh ginger
• 1 cup dry white wine
• 1/2 cup pale dry sherry
• 4 green onions finely chopped
• 1/4 cup whipping cream
• 6 tablespoons chilled unsalted butter cut into 6 pieces
• salt and freshly groound pepper
• 3 tablespoons cracked black pepp spinach stemmed rinsed and patted dry
• er
• 4 6 ounce salmon fillets skinned
• peanut oil
• 2 cups plus 2 tablespoons peanut oil
• 1 bunch

1. Peel ginger remove peel. Finely chop ginger. Combine ginger peel wine sherry and onions in heavy small saucepan over medium high heat. Boil until liquid is reduced to 1/2 cup, stirring occasionally. Add cream and boil until reduced to 1/3 cup. Remove pan from heat and whisk in 2 tablespoons butter. Set pan over low heat and whisk in remaining butter 1 tablespoon at a time removing pan from heat briefly it drops of melted butter appear. Season with salt and pepper. Strain through fine sieve. Keep sauce warm in top of double boiler over warm water or in vacuum bottle.
2. Mix 3 tablespoons chopped ginger and pepper on large plate. Season salmon with salt. Press both sides onto ginger pepper mixture. Drizzle with oil.
3. Heat 2 cups oil in heavy deep skillet to 375 degrees. Add spinach in batches and cook until crisp about 20 seconds. Remove using slotted spoon and drain on paper towels. Set aside.
4. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet in batches do not crowd and cook until just opaque about 3 minutes per side. Divide sauce among plates. Place salmon atop sauce. Arrange spinach leaves around slamon . Serve immediately.

ginger, white wine, pale dry sherry, green onions, whipping cream, butter, salt, cracked black, salmon, peanut oil, peanut oil

Taken from www.epicurious.com/recipes/member/views/salmon-with-black-pepper-and-ginger-50093686 (may not work)