This dish is fantastic, one of my favorites! It is simple to prepare, but so complex in flavor. The grilled salmon pairs perfectly with the rich cream and rum, accented by the sharp contrast of pink peppercorns and dill.
salmon
4 salmon fillets, about 8 ounces each
3-4 tablespoons olive oil
pink peppercorn sauce
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup of dry white wine (Chardonnay)
3 tablespoons dark rum
2 1/2 teaspoons of pink peppercorns
1/2 cup heavy whipping cream
1 tablespoon tomato paste
sea salt and freshly cracked pepper
fresh dill for garnish
Preheat your grill on high. Place the salmon in a shallow dish and drizzle with the olive oil.
Heat the butter in a saucepan. Saute shallots until they are translucent. Add the white wine and let reduce by half. Carefully add the rum, and ignite the sauce with a match. When the flames die out, add your peppercorns, cream, and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with salt and pepper.
Place the salmon fillets on the grill. Cook for approximately 3 minutes on each side.
Arrange the salmon on a plate, and drizzle the fillets with the finished sauce. Garnish the fillets with sprigs of fresh dill.
Serves 4
wine suggestion
Cool climate, medium-weight red such as Oregon Pinot Noir or Sancerre Rouge from the Loire Valley, France.
Elegant, oaky dry white such as Grand Cru Chablis from Burgundy, France.
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