Perppercorn Crusted Salmon W White Wine Butter Sauce Recipes

Steps:

• 1. Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (can be prepared 3 days in advance. Cover and refrigerate).
• 2. Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
• 3. Preheat oven to 350F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan.
• 4. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• 5. 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 15-20 minutes.
• 6. SAUCE: Combine wine, shallot, and vinegar in a heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
• 7. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes.
• 8. Strain sauce and return to same pan. Bring to simmer. Remove from heat and gradually add butter, whisking just until melted. Season sauce with salt and pepper to taste.
• 9. Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

Steps:

• For salmon:.
• Mix first 7 ingredients 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).
• Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
• Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. 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.
• 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.

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Steps:

• First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
• Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
• When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
• After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
• Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
• Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
• Add in capers, parsley, tomatoes, and white wine and mix well to combine.
• Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
• Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
• Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

Steps:

• FOR SALMON: Mix first 7 ingredients in heavy med. saucepan. Stir over med. heat until sugar dissolved. Simmer 10 min. Cool. (Brine can be prepared 3 days ahead. Cover and chill.) Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6-8 hrs., turning occasionally. Preheat oven to 350. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy med. saucepan. Place all peppercorns in plastic bag. Uisng rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over med. heat 15 min. Strain, reserving peppercorns. Discard brine. Spread top of each salmon fillet with 2 t. honey. Dividie peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 min. MEANWHILE, PREPARE SAUCE: Combine wine, shallot and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 T., about 10 min. Add cream and boil until liquid is reduced to 1/4 c., about 8 min. 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 & pepper. Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.