SALMON STEAK AU POIVRE

Salmon Steak au Poivre image

Provided by Molly O'Neill

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

4 tablespoons black peppercorns
1 1/3 cups blackberries
6 salmon steaks, each about 5 inches long and 1 1/4 inches thick
2 teaspoons coarse sea salt
6 tablespoons fresh chervil, chopped

Steps:

Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
Garnish each steak with the chervil and serve immediately.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams