Salmon with Pink Pepper and Red Wine–Butter Sauce Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
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INGREDIENTS
- 1 cup red wine
- 2 tablespoons red wine vinegar
- 4 tablespoons chopped shallots
- 3/4 cup heavy cream
- 4 teaspoons crushed pink peppercorns
- 4 teaspoons minced ginger
- 4 salmon fillets
- clarified butter (enough to generously coat the bottom of the pan)
- 4 tablespoons butter
INSTRUCTIONS
- Combine 1 cup red wine, 2 tablespoons red wine vinegar, and 4 tablespoons chopped shallots in a small nonreactive saucepan. Bring to a boil, then lower the heat and simmer until syrupy.
- Separately, boil 3/4 cup heavy cream until reduced by half, about 15 minutes. Stir the cream into the wine mixture and cook together for several minutes, until lightly thickened.
- Firmly press 4 teaspoons each crushed pink peppercorns and minced ginger into the flesh side of 4 salmon fillets and sprinkle with kosher salt to taste. Cook the salmon in clarified butter, flesh-side down, over medium-high heat until browned, about 4 minutes; turn over and cook until barely cooked through, about 4 minutes more. Keep warm.
- Reheat the sauce, whisk in 4 tablespoons butter, and season to taste with salt and black pepper. Spoon the sauce over the salmon and serve.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Making this tonight, it sounds fantastic. Thanks for posting!!
i just got finished eating this for dinner with roasted potatoes and a side salad- it was tasty. I loved the crispy salmon. Never made it that way before... my husband liked it too. thanks!
This was incredible. We just sauteed the fish in cultured butter instead of clarified, and it came out crispy. The sauce is super.