Salmon with Ginger & Lime

FISH INGREDIENTS:

1 large lime

1 ¼ lb. salmon fillet in one piece

1 tsp salt

¼ tsp black pepper

1 – 1” piece ginger, peeled and finely julienned

SAUCE INGREDIENTS:

1 tbsp minced shallots

2 tsp soy sauce

¼ twp celery seed

½ cup (1 stick) unsalted butter, cut into small pieces and well chilled

4 thin lime wedges, for garnish (optional)

PREPARATION:

To prepare the fish, remove the zest from half the lime. Cut the zest into julienne. Cut the lime in half lengthwise. Squeeze the juice from the zest half. Cut the other half lengthwise into 8 thin wedges and set aside. Place the fish skin side down in a clay fish baker or other covered 3 – qt clay pot. If using a fish baker, soak only the unglazed top. Season the fish with salt and pepper to taste. Sprinkle the ginger, lime zest and lime juice evenly over the fish. Arrange the lime wedges in a row along the center of the fish. Cover and place in a cold oven. Set the oven temperature to 425 degrees F and cook for 20 to 25 minutes, until the fish is opaque throughout. Meanwhile, prepare the sauce: Combine the shallots, soy sauce, celery seed, and ¼ cup of water in a small nonreactive saucepan. Bring to a boil over medium heat and boil until the liquid is reduced to 1 tablespoon. Reduce the heat to low. Using a wire whisk, vigorously whisk in the butter, one piece at a time. Allow each piece to be incorporated into the sauce before adding more. The sauce will gradually thicken to the consistency of whipping cream. Remove and discard the ginger, lime zest, and lime wedges from the salmon. Cut the salmon into 4 pieces. Arrange the fish on 4 dinner plates. Spoon 2 tablespoons of the sauce over each serving and top with a wedge of lime, if desired. Pour the remaining sauce into a small bowl or sauceboat and pass separately.

SERVES FOUR