Ingredients: |
Ingredients: Cheesecloth for straining
Salmon Marinade:
1 c. packed dark brown sugar
3 T. coarse salt (kosher)
1 T. liquid smoke
1 T. grated fresh ginger
3 bay leaves
1tsp. whole allspice
Sauce:
1 c. dry white wine
1 shallot, minced
2 T. white wine venegar
1/2 c. heavy cream
6 T. butter , chilled
4 salmon fillets, about 2 lbs. (remove skin)
2 T. plus 2 tsp. honey
3 T. coarse grind black pepper
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Directions: |
Directions:In a pot on high heat, combine 1 1/2C water and first 6 ingredients; bring to boil. Reduce heat to low; cook til sugar dissolves, about 5 minutes. Remove from heat and cool 15 minutes.
Put salmon in non-metal baking dish; pour sugar mixture over, cover , refrig. 6 hrs. or overnight, turning occasionally.
Line jelly roll pan with parchment paper. Remove salmon from marinade, reserving marinade, pat dry with paper towel. Place fillet skinned side down in pan and set aside.
Strain reserved marinade, discard solids. In pot over high heat, combine pepper with reserved marinade; bring to boil. Reduce heat to low; simmer 15 minutes. Strain, reserving pepper; discard liquid. Spread honey over tops of salmon, sprinkle all of pepper on. Bake preheated oven at 350º for 20-25 min. or until fish flakes easily.
For sauce:
In pot over high heat, combine wine, shallots and vinegar; bring to boil. Cook until thick and syrupy and reduced to about 2 T., about 10 minutes. Add cream, bring to boil. Cook until reduced by half, about 8 minutes. Strain. Return to pot over high heat. Bring to a boil, remove from heat. Stir in butter until melted and smooth, 1-2 minutes. Serve salmon with sauce. - takes 2 days, but sooo worth it. |
This recipe for Peppercorn Crusted Salmon with White Wine Butter Sauce is from