[Feiny]

Peppered Salmon with Whisky Cream Sauce
Copyright Nick Nairn 2002

Preparation time 20 minutes
serves 2
1 tablespoon black peppercorns, crushed
½ tablespoon white peppercorns, crushed
2 x 175g (6oz) salmon steaks or darnes
1 level teaspoon Dijon mustard
freshly ground sea salt
15g (½ oz ) butter
1 tablespoon whisky
150ml (¼ pint) double cream
1 tablespoon chopped fresh chives, plus extra to garnish

Unlike the other recipes in this section, this sauce is an integral part of the dish and is one of my favourite one-pan recipes. It has evolved from a peppered beef dish which I then adapted for chicken with great success, and it was only a matter of time before the curious cook in me tried it with salmon. The result? A very tasty dish indeed!

1 Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt.

2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them.

3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble.

4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.

[Search4Truth]

Looks like heaven. Life is good. God bless America. Where you can still eat salmon without a license :).

[skinkinthegrass]

Hmmmmm...RYAN'S...Baked Salmon :)

[alwaysconservative]

Yummy!

My favorite (simple) salmon recipe involves putting filets in the baking pan, skin side down, and mixing Bigelow's Black Currant honey with lime juice (2 parts honey to one part lime juice), then spreading the honey-lime mixture liberally over the filets and sprinkling lightly with sweet basil and fresh ground pepper. Bake until done, basting if necessary with more of the mixture, and remove skin before serving. Sometimes I add some dried currants to the honey-lime mixture for added interest.