Roasted Salmon With Peppercorn Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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The peppercorns pack a wallop of a flavor boost to subtle salmon in this easy-to-serve dish. From At Home Entertaining by Jorj Morgan. Ingredients:
2 teaspoons white peppercorns |
2 teaspoons black peppercorns |
2 teaspoons pink peppercorns |
1 teaspoon salt |
8 (6 ounce) salmon fillets |
3 tablespoons olive oil |
7 ounces sun-dried tomatoes packed in oil, sliced lengthwise into strips |
1/2 cup green onion, chopped (a bunch of 6 to 8) |
1 cup white wine |
1 tablespoon fresh parsley, chopped |
2 tablespoons butter, chilled |
Directions:
1. Preheat the oven to 350 degrees.
2. Use a mortar and pestle (I use a coffee grinder) to grind the ppercorns together with the salt. Or you can use a rolling pin or meat mallet to crush the peppercorns.
3. Press peppercorn mixture onto one side of each salmon fillet.
4. Heat 2 tablespoons olive oil in a skillet over medium high heat. Place several of the salmon fillets, peppercorn side down, into the hot oil. Cook for 2 to 3 minutes or until golden. Use a spatula to turn the fillets and cook for 2 to 3 minutes more. Place the fillets into a baking dish. Repeat until all the fillets have been sauteed. You may need to add more oil to the pan.
5. Roast the salmon in the preheated oven for 8 to 10 minutes, depending on the thickness of the fillets. The salmon should be medium rare in the center.
6. Add the sun-dried tomatoes and oil to the skillet. Add the onion and cook for 2 minutes. Pour in the white wine and cook until reduced by half, about 5 minutes. Stir in the parsley. Remove the pan from the heat. Stir in the butter until just melted. Pour the sauce over the fillets and serve.
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