What you’re looking for is a mixture that has a robust ginger flavor. Add
more ginger if necessary.
If you are working with frozen fish, defrost in the marinade for exceptional
results. Marinate at least four hours.
Bake Set salmon on oiled sheet pan with room for convection on all sides and
bake at 350 degrees F for 30 minutes. Check it after 25 minutes and look for
sweating. If it is sweating, you are close and might want to test it with
your finger for firmness. Reach around and pinch the sides as opposed to
pushing the top.
Sauce Reduce an amount of orange juice to one-third its original volume. Add 1
tablespoon chopped fresh basil per cup of liquid reduction. Add half as much
white wine as is left reduced in the pan. Reduce by one-third (now you are
back to the original reduction level). Add cold butter cut in chunks and
whisk under low heat until fully integrated (half as much butter as liquid
in ounces, so for one cup of liquid add 4 ounces of butter).
Plate Place salmon on individual plates with spatula and drizzle sauce over
top with ladle or spoon.
Note: Cooking time varies with fat content of the piece of fish you
are using. To control this on a fatty piece of fish, lower the baking
temperature and extend cooking time to insure that the fat has been rendered
from the fish (lower temp), and the fish has been cooked thoroughly (longer
cooking time). In other words, for a fatty (or oily smelling) piece of fish,
set the oven to 300 degrees F and add an extra 10 to 12 minutes.
INGREDIENTS