Roasted Salmon With Peppercorn Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons peppercorns
• 2 teaspoons black peppercorns
• 2 teaspoons pink peppercorns
• 1 teaspoon salt
• 8 (6 ounce) salmon fillets
• 3 tablespoons olive oil
• 7 ounces sun-dried tomatoes packed in oil, sliced lengthwise into strips
• 1/2 cup green onion, chopped (a bunch of 6 to 8)
• 1 cup wine
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons butter, chilled

Recipe

• 1 preheat the oven to 350 degrees.
• 2 use a mortar and pestle (i use a coffee grinder) to grind the ppercorns together with the salt. or you can use a rolling pin or meat mallet to crush the peppercorns.
• 3 press peppercorn mixture onto one side of each salmon fillet.
• 4 heat 2 tablespoons olive oil in a skillet over medium high heat. place several of the salmon fillets, peppercorn side down, into the hot oil. cook for 2 to 3 minutes or until golden. use a spatula to turn the fillets and cook for 2 to 3 minutes more. place the fillets into a baking dish. repeat until all the fillets have been sauteed. you may need to add more oil to the pan.
• 5 roast the salmon in the preheated oven for 8 to 10 minutes, depending on the thickness of the fillets. the salmon should be medium rare in the center.
• 6 add the sun-dried tomatoes and oil to the skillet. add the onion and cook for 2 minutes. pour in the wine and cook until reduced by half, about 5 minutes. stir in the parsley. remove the pan from the heat. stir in the butter until just melted. pour the sauce over the fillets and serve.