Maple and Ginger Buttered Salmon

Ingredients

• 30 ml of oil (2 tablespoons)
• 4 - 150 g salmon filets or salmon steaks
• 80 ml of apple juice or water (1/3 cup)
• 80 ml of white wine vinegar or balsamic vinegar (1/3 cup)
• 250 ml of shallot, chopped (1 cup)
• 5 ml of freshly ground ginger (1 teaspoon)
• 375 ml of cold butter cut in pieces (1 1/2 cup)
• 80 ml of cream 35% (1/3 cup)
• 80 ml of warm maple syrup (1/3 cup)
• Salt and freshly ground pepper to taste
• 30 ml of coriander or Italian parsley, chopped (2 tablespoons)

Preparatiion

1. Preheat oven to 350 °F (190 °C). Oil and season the salmon pieces, place on a cookie sheet and cook in the center of the oven for 12 to 18 minutes depending on their size.
2. While the fish is cooking, in a saucepan, cook the apple juice, the vinegar, the shallots and the ginger on low heat until it turns to marmalade.
3. Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached. Season to taste. Add the cream and keep cooking for 1 or 2 minutes. Incorporate the white butter syrup and heat for 1 minute.
4. To serve, remove the skin and the bones from the steaks. Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.
5. * Salmon is best when half cooked.