Roasted Salmon With Peppercorn Sauce

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 8

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.