| 8 oz | salmon filets (2 portions, ~4 oz each) |
| 2 tsp | French grey salt, fine grain |
| 2 tsp | olive oil |
| 1½ tbsp | unsalted butter |
| 1½ tsp | garlic, minced |
| ¼ cup | dry white wine (e.g. Sauvignon blanc) |
| ½ tsp | Dijon mustard |
| ½ cup | vegetable stock (or fish stock, chicken stock, water) |
| ¼ cup | heavy cream |
| 2 tsp | green peppercorns, lightly crushed |
| ½ | lemon, juice of |
| For Garnish | |
|---|---|
| fresh herbs, e.g. parsley, chervil, dill, or chives | |
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.
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.
