Ginger And Pink Peppercorn Salmon - Bon Appetit Recipe

Ginger And Pink Peppercorn Salmon - Bon Appetit Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:

SAUCE
1 cup: Full-bodied red wine, such as Cabernet Sauvignon
2 tbsp: Red wine vinegar,
2 tbsp: Minced shallots,
2/3 cup: Whipping cream,

SALMON
4 tsp: Plus 4 T butter, room temperature
4: 8-oz salmon fillets,
1 tsp: Crushed pink peppercorns,
1 tbsp: Peeled minced fresh ginger,
Ground white pepper,

Directions:

FOR SAUCE: Combine wine, vinegar and shallots in heavy small saucepan;
bring to boil. Reduce heat; simmer until reduced to 1/3 C, about 8
minutes.

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.)

FOR SALMON: Spread 1 t butter on each salmon fillet. Sprinkle each
fillet with 1/4 t peppercorns. Top with ginger. Season with salt.
Melt 1 T butter in large nonstick 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.

Bring sauce to simmer. Remove from heat. Add 3 T butter and whisk just
until melted. Season sauce with salt and white pepper. Spoon sauce
over salmon.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl &


Source from luhu.jp