Ginger & Pink Peppercorn Salmon
Recipe: #17966
March 13, 2015
Categories: Salmon, Pacific Northwest, Mothers Day, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, Salmon Dinner, more
"We are always looking for new ways to prepare salmon. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina."
Ingredients
Nutritional
- Serving Size: 1 (340.3 g)
- Calories 876.1
- Total Fat - 62.4 g
- Saturated Fat - 18.4 g
- Cholesterol - 53.4 mg
- Sodium - 1255.4 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 14.3 g
- Sugars - 2.3 g
- Protein - 53.2 g
- Calcium - 241 mg
- Iron - 5.2 mg
- Vitamin C - 0.9 mg
- Thiamin - 2.5 mg
Step by Step Method
FOR THE SAUCE
Step 1
Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
Step 2
Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.(Can be prepared 1 day ahead. Cover and refrigerate).
FOR THE SALMON
Step 3
Spread 1 teaspoon butter on each salmon fillet.
Step 4
Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt.
Step 5
Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
Step 6
Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted.
Step 7
Season sauce with salt and white pepper.
Step 8
Spoon sauce over salmon.
Tips
No special items needed.