Salmon with 5-Minute Green Peppercorn Pan Sauce
a sauce recipe
by Kelly Ryan
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at butterandthyme.com
Freshly crushed green peppercorn and briny French grey salt are a perfect match for seafood! This quick and easy pan-seared salmon with peppercorn cream sauce comes together in just one pan in about 20 minutes.
TIME (ACTIVE) | 20 M
TOTAL | 20 M
2 SERVINGS
| 4 oz
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SPECIAL EQUIPMENT:
NONSTICK SKILLET
INSTANT-READ THERMOMETER (OPTIONAL)
MORTAR AND PESTLE (OPTIONAL)
Pat dry the salmon filets and season them with 1 tsp. grey salt on both sides.
Set a skillet over medium heat and add olive oil. Add the salmon to the pan skin-side down and cook for about 3-4 minutes. Then flip and continue to cook for about 5 more minutes to an internal temp of 130 °F (or to preferred doneness). Remove the salmon from the pan and tent loosely with foil to keep warm while you make the sauce.
In the now-empty pan, add butter and flour, and cook for 1 minute over medium heat. Add garlic, wine, and mustard, and cook for about 30 seconds. Then slowly add the stock and heavy cream, whisking frequently to avoid lumps. Add the peppercorns and the remaining 1 tsp. of French grey salt and let the sauce simmer for about 1-2 minutes until slightly thickened.
Finish the sauce with a squeeze of lemon juice and top each salmon filet with the peppercorn sauce. Garnish with fresh herbs and a sprinkle of coarse grey salt, if desired.
Expiry:
1-2 days
Lightly crush the peppercorns using a mortar and pestle to release aromatic flavor compounds. You can also use a spice grinder, a heavy flat-bottomed pan, or the flat side of a chef’s knife.
Prepare and portion all ingredients before you start cooking. That way everything is ready, so the salmon doesn’t get cold while you quickly make the sauce.
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
TRY ME - SAMPLE$0.75
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
whole
Whole green peppercorns are mild enough to be eaten whole, but will offer up a delayed heat along with their fresher fruiter flavor.
TRY ME - SAMPLE$0.75
1.25 oz - REFILL$6
6 oz - REFILL$15
