peppercorn-crusted salmon w/ white wine sauce

How To Make peppercorn-crusted salmon w/ white wine sauce

• 1

  Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (can be prepared 3 days in advance. Cover and refrigerate).
• 2

  Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
• 3

  Preheat oven to 350F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan.
• 4

  Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• 5

  Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 15-20 minutes.
• 6

  SAUCE: Combine wine, shallot, and vinegar in a heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
• 7

  Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes.
• 8

  Strain sauce and return to same pan. Bring to simmer. Remove from heat and gradually add butter, whisking just until melted. Season sauce with salt and pepper to taste.
• 9

  Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.
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