Real Recipes From Real Home Cooks ®

peppercorn-crusted salmon w/ white wine sauce

(1 rating)
Recipe by
Mikekey *
Seattle, WA

Found this on an old BBS. Original poster said it was from Kincaid's in Bloomington, MN

(1 rating)
yield 4 serving(s)
prep time 8 Hr
cook time 40 Min
method Bake

Ingredients For peppercorn-crusted salmon w/ white wine sauce

  • 1 1/2 c
    water
  • 1 c
    light brown sugar, firmly packed
  • 3 Tbsp
    coarse salt
  • 1 Tbsp
    liquid smoke flavoring
  • 1 Tbsp
    grated ginger root
  • 3
    bay leaves
  • 1 tsp
    whole allspice
  • 32 oz
    salmon fillets (4 fillets)
  • 1 1/2 Tbsp
    green peppercorns, whole
  • 1 1/2 Tbsp
    pink peppercorns, whole
  • 1 1/2 Tbsp
    black peppercorns, whole
  • 8 tsp
    honey
  • SAUCE:
  • 1 c
    dry white wine
  • 1
    shallot, peeled and minced
  • 2 Tbsp
    white wine vinegar
  • 1/2 c
    heavy cream
  • 6 Tbsp
    unsalted butter, chilled and cut into pieces
  • fresh dill, chopped, for garnish

How To Make peppercorn-crusted salmon w/ white wine sauce

  • 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.

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