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Peppercorn-Crusted Salmon with
White Wine Butter Sauce

 

 

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Peppercorn-Crusted Salmon with
White Wine Butter Sauce

Bon Appetit November 1995

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Salmon:
1 1/2 cups water
1 cup (packed) golden brown sugar
3 tablespoons coarse salt
1 tablespoon liquid smoke flavoring
1 tablespoon grated fresh ginger
3 bay leaves
1 teaspoon whole allspice
Four 8-ounce salmon fillets
1 1/2 tablespoons whole freeze-dried
green peppercorns
1 1/2 tablespoons whole pink peppercorns
1 1/2 tablespoons whole black peppercorns
8 teaspoons honey

Sauce:
1 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
1/2 cup whipping cream
6 tablespoons chilled butter,
cut into pieces
Chopped fresh dill

For salmon: Mix water, brown sugar, salt, liquid smoke flavoring,
ginger, bay leaves and allspice 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, turning occasionally.
Preheat oven to 350 degrees F. 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 peppercorn 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. Serves 4.


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