Roasted Salmon With Peppercorn Sauce
photo by Matthew D.
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 9.85 ml white peppercorns
- 9.85 ml black peppercorns
- 9.85 ml pink peppercorns
- 4.92 ml salt
- 8 (1360.77 g) salmon fillets
- 44.37 ml olive oil
- 198.44 g sun-dried tomatoes packed in oil, sliced lengthwise into strips
- 118.29 ml green onion, chopped (a bunch of 6 to 8)
- 236.59 ml white wine
- 14.79 ml fresh parsley, chopped
- 29.58 ml butter, chilled
directions
- 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.
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RECIPE SUBMITTED BY
Epi Curious
Windermere, 48