Ginger-Poached Salmon with Belgian Endive

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Course Main Dishes

Ingredients in this Recipe

1 shallot, minced
1/4 cup white wine
2 Belgian endive, thinly sliced
4 cups water
4 fresh basil leaves, slivered
4 oz. ginger, peeled and cut into fine julienne
4 salmon steaks or fillets, each 6 oz.
4 Tbs. (1/2 stick) unsalted butter
5 cups chicken or fish broth
Grated zest of 1 lemon
Salt and freshly ground pepper, to taste

Recipe Preparation

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