Beer makes batters better, meat more tender, and sauces more flavorful.
Salmon with Green Peppercorn Sauce
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- #11804
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound salmon fillet
salt, to taste
ground black pepper, to taste
2 medium shallots
1 tablespoon green peppercorns in brine
1 tablespoon butter
1/2 cup dry white wine
1/2 cup chicken broth
3/4 cup whipping cream
directions
Heat oven to 450 degrees F. Line a baking sheet with foil; place salmon on foil, skin-side down. Season with salt and pepper to taste.
Finely chop shallots. Rinse and drain green peppercorns. Place peppercorns between 2 sheets plastic wrap, crush with a mallet or rolling pin and set aside.
Melt butter in a large, heavy skillet over medium heat. Saute shallots 1 minute. Stir in wine and chicken broth. Bring to a boil and cook 10 minutes, stirring occasionally, until liquid is reduced to 1/3 cup.
Meanwhile, bake salmon 10 to 15 minutes to an internal temperature of 150 degrees F or until the flesh is opaque and just beginning to flake with a fork.
Add whipping cream and crushed peppercorns to skillet. Stir, reduce heat to medium-low and simmer 5 more minutes. Keep sauce warm over low heat, stirring occasionally, until salmon is cooked.
Cut salmon into serving portions, ladle sauce over salmon and serve immediately.
added by
Kirstin32
nutrition data
351 calories, 24 grams fat, 5 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 1, 2015
This is the best salmon recipe ever. We make it regularly and never get tired of it. If you pay a little attention to the sauce (perhaps add the cream just 1-2 minutes before serving), it is restaurant-quality.