Peppercorn Crusted Salmon With White Wine Butter Sauce Recipes

Steps:

• 1. Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (can be prepared 3 days in advance. Cover and refrigerate).
• 2. Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
• 3. Preheat oven to 350F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan.
• 4. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• 5. Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 15-20 minutes.
• 6. SAUCE: Combine wine, shallot, and vinegar in a heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
• 7. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes.
• 8. Strain sauce and return to same pan. Bring to simmer. Remove from heat and gradually add butter, whisking just until melted. Season sauce with salt and pepper to taste.
• 9. Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

Steps:

• For salmon:.
• Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
• Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
• Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
• Meanwhile, prepare sauce.
• Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
• Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

Steps:

• Preheat the oven to 350 degrees.
• 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.
• Press peppercorn mixture onto one side of each salmon fillet.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Steps:

• First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
• Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
• When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
• After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
• Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
• Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
• Add in capers, parsley, tomatoes, and white wine and mix well to combine.
• Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
• Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
• Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
• While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
• When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

Steps:

• FOR SALMON: Mix first 7 ingredients in heavy med. saucepan. Stir over med. heat until sugar dissolved. Simmer 10 min. Cool. (Brine can be prepared 3 days ahead. Cover and chill.) Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6-8 hrs., turning occasionally. Preheat oven to 350. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy med. saucepan. Place all peppercorns in plastic bag. Uisng rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over med. heat 15 min. Strain, reserving peppercorns. Discard brine. Spread top of each salmon fillet with 2 t. honey. Dividie peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 min. MEANWHILE, PREPARE SAUCE: Combine wine, shallot and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 T., about 10 min. Add cream and boil until liquid is reduced to 1/4 c., about 8 min. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt & pepper. Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.