Grilled Salmon with Spicy Peppercorn Sauce
1 filet salmon, boneless, about 3-4 lbs.
1 T. olive oil
1/2 t. black pepper For sauce:
1 T. olive oil
2 T. finely chopped onion
1/4 lb mushrooms, sliced thin
2 T. balsamic vinegar
1/4 cup brandy
1 t. thyme, dried (1 T fresh)
1 cup chicken broth
1/2 cup chilled heavy cream
2 T green peppercorns, lightly crushed
Preheat oven to 350 F OR prepare a barbeque grill. Rub salmon fillet
with olive oil and sprinkle with pepper. Make a tin foil boat and
place filet in boat. Cook salmon until a look at the thickest part
is just translucent - about 10-15 minutes for a 1.5" thick cut.
Make sauce:
In a medium saucepan with olive oil saute onions until they are
golden brown. Add the mushrooms and the vinegar and reduce, stirring
occasionally, until almost dry. Add the brandy and reduce again
until almost dry. Then add the chicken broth, and the thyme. Reduce
this to about 1/2. Pour this mixture through a sieve, saving all the
juices and returning them to the pan. (The leftover mushroom, onion
mix is a great appetizer if served on french bread rounds.) Add the
cream, stirring constantly, but do not let it come to a boil. When
hot add the crushed green peppercorns and continue stirring for
about a minute or two more. Remove pieces of salmon and top with a
tablespoon or two of sauce and serve. |