Ginger-Poached Salmon with Belgian Endive

Name: Ginger-Poached Salmon with Belgian Endive
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Belgian endive, thinly sliced; 1 liters chicken or fish broth; 4 fresh basil leaves, slivered; 113 grams ginger, peeled and cut into fine julienne; 1 Grated zest of lemon; 4 servings Salt and freshly ground pepper, to taste; 1 shallot, minced; 4 Tbs (1/2 stick) unsalted butter; 946 milliliters water; 59 milliliters white wine

Ginger-Poached Salmon with Belgian Endive is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 431 calories, 60g of protein, and 17g of fat. It works well as a main course. A mixture of lemon zest, fish broth, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Ingredients

Servings:

Belgian endive, thinly sliced 1liters

chicken or fish broth 4

fresh basil leaves, slivered 113grams

ginger, peeled and cut into fine julienne 1

Grated zest of lemon 4servings

Salt and freshly ground pepper, to taste 1

shallot, minced 4Tbs

(1/2 stick) unsalted butter 946milliliters

water 59milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.