PEPPERCORN-CRUSTED SALMON W/ WHITE WINE SAUCE

Peppercorn-Crusted Salmon w/ White Wine Sauce image

Provided by Mikekey *

Categories Fish

Time 8h40m

Number Of Ingredients 19

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

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.