We love our salmon in the Pacific NW. This is a wonderful salmon dish from the RSVP section of Bon Appetit, from Kincaid's, Bloomington MN. You need to plan ahead because the salmon needs to marinate in a brine solution for several hours. Time does not include brining.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Peppercorn-Crusted Salmon With White Wine Butter Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Peppercorn-Crusted Salmon With White Wine Butter Sauce in your home. Then, follow these steps below to serve Peppercorn-Crusted Salmon With White Wine Butter Sauce for your family or friends.
1 1/2 water
1 golden brown sugar
3 kosher salt
1 liquid smoke
3 bay leaves
1 whole allspice
32 salmon fillets
1 1/2 green peppercorns
1 1/2 whole black peppercorns
1 1/2 honey
8 dry white wine
1 white wine vinegar
If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Peppercorn-Crusted Salmon With White Wine Butter Sauce in your home by yourself.
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.
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