Salmon with Green Peppercorns

This recipe is for Jim & Bob who have both mentioned cooking with salmon this week. This creamy sauce dresses up a simple pan fried salmon. It’s heavenly and takes only a few minutes to prepare.
Salmon with Green Peppercorns
serves 4
1 Tblsp butter
3 shallots, finely chopped
1/4 cup white wine
6 Tblsp chicken or fish stock
1/2 cup heavy cream
2-3 Tblsp green peppercorns in brine, rinsed
4 salmon fillets
oil for frying
salt & pepper
Over medium heat, cook the shallots until softened, but not browned (1-2 minutes). Add the white wine and stock. Bring to a boil and reduce the liquid to 1/4 of the volume. Reduce the heat, add the cream and 1/2 of the peppercorns. gently crush the peppercorns as you add them. Cook over low heat for 5 minutes or until the sauce is slightly thickened*. Remove from heat. Strain the sauce. Stir in the remaining peppercorns.
Sprinkle the salmon with salt and pepper, and pan fry in a little bit of oil for about 4 minutes, or until the fish is opaque and the juices run clear when you pierce it with a knife.
Plate the fish, pour sauce over and serve. Goes nicely with a simple rice pilaf and a steamed green vegetable.
*To check your sauce the French way, dip a metal spoon into the sauce, turn it over and run your finger down the back of the spoon. If your finger leaves a mark that fills in slowly, then the sauce is perfect. No trail? Too thin. If the trail never fills in, your sauce is too thick.