PERPPERCORN-CRUSTED SALMON W/ WHITE WINE BUTTER SAUCE
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.
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