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CathyZ from Kauai

Two T&T from me-Lacquered Salmon and Salmon with a creamy green peppercorn sauce

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Joined: Dec 10, 2005

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Posted to Thread #6618 at 5:01 pm on May 15, 2007

SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE
(4 servings)

8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi fillets
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives

Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.

LACQUERED SALMON WITH A CARMELIZED BALSAMIC SAUCE

1/3 cup sugar on a plate
4 salmon filets
1/4 cup chicken broth
1/4 cup low-sodium soy sauce

for sauce: 1/2 cup Balsamic vinegar and 1/2 cup low sodium soy sauce, cooked in saucepan until volume is reduced to 1/3 cup.

Dip salmon filets in sugar (one side only) and fry sugar side down in very hot pan until carmelized. Turn over in pan, turn down heat and add chicken broth and soy sauce. Cover and let finish cooking- about 5 minutes. Put salmon on plate and drizzle with sauce.



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