Best Salmon Au Poivre Or The Disappearing Fish Trick Recipes

SALMON AU POIVRE

Steps:

• Combine soy sauce, garlic, lemon juice and sugar.
• Add salmon steaks and turn to coat.
• Let marinate at least 30 minutes.
• Remove salmon from marinade and pat dry.
• Coat each side of the salmon steaks with one teaspoon of the pepper, pressing in well.
• Heat the oil in a heavy skillet (not a grill pan).
• Add salmon steaks and saute 2-3 minutes on each side, until done to your liking.

SALMON STEAK AU POIVRE

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.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

AU POIVRE SAUCE

Steps:

• Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
• Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
• Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
• Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
• healthy tips
• Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
• nutrition information
• Fat: 14g (before), 0.6g (after)
• Calories: 152 (before), 23 (after)
• Protein: 1g
• Carbohydrates: 2g
• Cholesterol: 2mg
• Fiber: 0g
• Sodium: 51mg