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Salmon: Peppercorn-Crusted Salmon with White Wine Butter Sauce

Source of Recipe


Bon Appetit, November 1995






List of Ingredients



• -- Salmon --
  
• 1-1/2 cups water
  
• 1 cup (packed) golden brown sugar
  
• 3 Tbsp coarse salt
  
• 1 Tbsp liquid smoke flavoring
  
• 1 Tbsp grated fresh ginger
  
• 3 bay leaves
  
• 1 tsp whole allspice
  
• Four 8-ounce salmon fillets
  
• 1-1/2 Tbsp whole freeze-dried green peppercorns
  
• 1-1/2 Tbsp whole pink peppercorns
  
• 1-1/2 Tbsp whole black peppercorns
  
• 8 tsp honey
  
• .
  
• -- Sauce --
  
• 1 cup dry white wine
  
• 1 shallot, minced
  
• 2 Tbsp white wine vinegar
  
• 1/2 cup whipping cream
  
• 6 Tbsp chilled butter, cut into pieces
  
• Chopped fresh dill
  






Instructions



1. 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.)
   
   
2. Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
   
   
3. Preheat oven to 350 degrees (F). Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet.
   
   
4. 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.
   
   
5. 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