Peppercorn encrusted salmon with ginger basil sauce

Yield: 1 servings

Measure Ingredient
2 teaspoons Olive oil
6 \N Salmon fillets
4 tablespoons Crushed assorted peppercorns
1½ cup White wine
¼ cup Rice vinegar
2 \N Cloves garlic; chopped
2 \N Shallots; chopped
1 tablespoon Fresh ginger; chopped
2 tablespoons Pickled ginger
1½ cup Unsalted butter
1 tablespoon Chopped fresh basil
\N \N Soy sauce to taste

For the sauce, place the wine, vinegar, garlic, shallots, pickled and fresh ginger in a heavy duty sauce pan. Over high heat reduce the wine mixture until about ½ cup remains. Reduce the heat and slowly whisk in the butter making sure to maintain an even heat, do not let it get too hot or cold.

Once the butter has all been incorporated strain the sauce. Return to the sauce pan and add basil and soy sauce to taste. Keep warm.

For the salmon fillets, season each fillet with salt then dust with crushed peppercorns. In a very large saut‚ pan or two smaller pans heat oil until it is smoking hot. Place in fillets and sear each side well. If the fillets are thick you may need to put them in a 350ø oven to finish them about 4-5 minutes depending on the thickness.

To serve, place the sauce on the bottom of the plate and top with a salmon fillet. Garnish with fresh basil and pickled ginger.

Serves six.

Converted by MC_Buster.

Per serving: 3980 Calories (kcal); 320g Total Fat; (76% calories from fat); 208g Protein; 13g Carbohydrate; 1275mg Cholesterol; 744mg Sodium Food Exchanges: 0 Grain(Starch); 28½ Lean Meat; 1 Vegetable; 0 Fruit; 57 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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