Salmon au poivre
Salmon is crusted on the flesh side only for the best of both worlds – crispy salmon skin and a well toasted peppercorn crust. It is finished with a simple, flavour-packed sauce and served with fries and a zingy green salad for a pescatarian steak and frites moment. Alternatively, serve with mash and steamed greens for a heartier dinner.
Each serving provides 701 kcal, 30.4g protein, 10g carbohydrate (of which 8.3g sugars), 57.1g fat (of which 23.1g saturates), 5g fibre and 2.01g salt.
Ingredients
For the salmon
- 1 tsp black peppercorns
- 1 tsp green peppercorns
- 2 boneless salmon fillets (about 130g/4⅔oz each)
- 2 tsp vegetable oil (or any neutral oil)
- salt
For the sauce
- 1 tbsp butter
- 1 echalion shallot, peeled and finely chopped
- 1 garlic clove, very finely chopped or grated
- 1 tbsp brandy
- 100ml/3½fl oz good-quality beef stock
- 100ml/3½fl oz double cream
- salt
To serve
- mashed potato and steamed greens, or fries and salad
Method
To make the salmon, crush the black and green peppercorns with a pestle in a mortar until coarsely ground. Spread the ground peppercorns out on a plate.
Pat the salmon dry and season with salt. Press the flesh side of each fillet into the peppercorns to form an even crust. Do not worry if some of the peppercorns are left behind as they will go into the sauce later. Preheat the oven to its lowest setting.
Heat the oil in a frying pan over a medium–high heat. Add the salmon fillets skin-side down, pressing gently for the first 10 seconds to prevent the skin from curling. Cook for 4–5 minutes, or until the skin is deeply golden and crisp, then flip and cook for around 3 minutes, or until the peppercorns are well toasted.
Transfer the salmon to a small baking tray, skin-side up, and keep warm in the low oven while you make the sauce.
To make the sauce, place the same frying pan over a medium heat and melt the butter. Add the shallot, any remaining peppercorns and a good pinch of salt. Cook, stirring occasionally, for 3–5 minutes, or until softened but not browned.
Add the garlic and cook, stirring frequently, for 1 minute. Pour in the brandy and deglaze the pan, scraping up any caramelised bits. Cook until reduced fully, then add the stock and cream. Simmer until the sauce thickens enough to coat the back of a spoon. Season with salt, if needed.
Serve the salmon and sauce immediately, with fries and green salad, or mash and steamed greens for a heartier dinner.
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| ENJOY |
