Leon Schulz, now of Vienna, Austria, took a yearlong sabbatical with his wife and two children aboard Regina, a Hallberg-Rassy 40. They sailed from Sweden to the Caribbean and back. Leon offers this tasty dish, which-similar to Caribbean cruising-is both sweet and hot, he says. The ginger, besides adding lots of flavor, can really help combat seasickness. As side dishes, Leon recommends serving rice and sugar-snap peas. He prefers cold beer as the perfect accompaniment, but says that pinot gris wine is also a nice choice. Either beverage would complement the spicy flavors in the meal.
Salmon in Hot Ginger Sauce
Four 6-ounce salmon filets
1/2 cup sugar
1/4 cup apple-cider vinegar
2 cups chicken broth (canned or from bouillon)
2 ounces fresh, grated ginger (or more, to taste)
1 tablespoon fresh or dried chili (or more, to taste)
1 tablespoon cornstarch, mixed with water (if cornstarch isn’t available, substitute 2 tablespoons of flour mixed with one tablespoon of butter)
In a saucepan, mix all ingredients except for the cornstarch. Simmer on low-medium heat for about 20 minutes, then thicken the sauce with cornstarch. Reduce to very low heat, just enough flame to keep sauce warm.
Place salmon filets in foil and put on grill or in the oven at 400 F. Cook for about 15 minutes. Cooking time will vary from the grill to the oven, so take care not to overcook. If a thermometer is available, insert in to middle of the salmon. When it reads 130 F, the fish is ready. Remove salmon from foil and place on individual plates. Pour some sauce over each filet.