Ginger and Pink Peppercorn Salmon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With all of the fresh salmon we have here in the Pacific NW, we are always looking for new ways to prepare it. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina. Ingredients:
1 cup cabernet sauvignon wine |
2 tablespoons red wine vinegar |
2 tablespoons shallots, minced |
2/3 cup whipping cream |
4 teaspoons butter, room temperature |
4 tablespoons butter, room temperature |
32 ounces salmon fillets |
1 teaspoon pink peppercorns, crushed |
1 tablespoon gingerroot, peeled and minced |
white pepper |
Directions:
1. For sauce:.
2. Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
3. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
4. For salmon:.
5. Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
6. Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
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