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Grilled Salmon w/Spicy Peppercorn Sauce




Source of Recipe


Internet


List of Ingredients




1 filet salmon, boneless, about 3-4 lbs.
1 Tblsp olive oil
1/2 tsp black pepper
For sauce:
1 Tblsp olive oil
2 Tblsp finely chopped onion
1/4 lb mushrooms, sliced thin
2 Tblsp balsamic vinegar
1/4 cup brandy
1 tsp thyme, dried (1 T fresh)
1 cup chicken broth
1/2 cup chilled heavy cream
2 T green peppercorns, lightly crushed

Instructions:
Preheat oven to 350 F OR prepare a barbeque grill. Rub salmon fillet with olive oil and sprinkle with pepper. Make a tin foil boat and place filet in boat. Cook salmon until a look at the thickest part is just translucent - about 10-15 minutes for a 1.5" thick cut.
Make sauce:
In a medium saucepan with olive oil saute onions until they are golden brown. Add the mushrooms and the vinegar and reduce, stirring occassionally, until almost dry. Add the brandy and reduce again until almost dry. Then add the chicken broth, and the thyme. Reduce this to about 1/2. Pour this mixture through a sieve, saving all the juices and returning them to the pan. (The leftover mushroom, onion mix is a great appetizer if served on french bread rounds.) Add the cream, stirring constantly, but do not let it come to a boil. When hot add the crushed green peppercorns and continue stirring for about a minute or two more. Remove pieces of salmon and top with a tablespoon or two of sauce and serve.




Recipe