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Salmon: Perfect Salmon

Source of Recipe

Beat That! Cookbook


List of Ingredients

SAUCE:
1 gallon apple cider
4 shallots, chopped
2 tablespoons whole black peppercorns

SALMON:
4 salmon steaks, 1" thick
olive oil
fresh ground black pepper, salt
flour for dredging


Recipe

Per author, recommended meal planning: salmon with sauce, pureed acorn squash, and broccoli rabe blanched and then sauteed with garlic. Sauce should be made at least 1 day ahead. For sauce: Put all ingredients into nonreactive kettle and boil them 4-6 HOURS until you have about 1 cup of syrupy liquid. Strain the sauce. It doesn't need to be refrigerated if you're only keeping it for a day or two.

Salmon: Preheat broiler and move broiler rack as close as possible to heat source. Brush salmon steaks with a little olive oil and season them with salt and pepper. Sift a little flour over each steak. This will form a crust when the fish is cooked. Meanwhile, warm the sauce over low heat. Place the salmon, flour side up, as close to the heat source as possible. Cook for about 10 minutes; the flour crust will keep the insides moist even when it's cooked through. Serve the salmon immediately, with warmed sauce. Serves 4.