Instructions: 1. For the marinade, mince ginger with lemon rind in a food processor or blender. Add lemon juice, 2 tablespoons of the oil, honey, mustard, soy sauce and salt; mix well. Reserve half of the marinade to use for the sauce. Transfer the rest to a large plastic food bag and add salmon.

Refrigerate at least 30 minutes or as long as 8 hours.

2. Heat oven to 450 degrees. Heat remaining 1 tablespoon oil in a heavy ovenproof skillet, preferably cast-iron, over high heat. Add salmon, skin side down, and cook 3 minutes. Transfer to the oven; cook just until cooked through, 5 to 6 minutes.

3. Begin the sauce while the salmon is cooking. Combine wine, vinegar, the shallot and rosemary in a small non-aluminum pan. Boil over high heat until it is reduced to 3 tablespoons, 6 to 8 minutes. Add reserved marinade and cream. Reduce to 6 tablespoons. Turn heat to low. Cut the butter into 2 pieces. Whisk them in, one at a time waiting until the first piece is incorporated before adding the other. Add salt and pepper to taste. Sauce can be made a day ahead and gently reheate on the stovetop or using medium

(50 percent) power in a microwave oven.

4. Strain sauce over fish. Garnish with chives, if desired.

Serve with fried potatoes and cabbage, garnish plate with fresh sprigs of rosemary.

A Menu party for four with Irish theme

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.