Pepper-Crusted Salmon with Olive Sauce
Pepper-Crusted Salmon with Olive Sauce is rated
out of
5 by
1.
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4
To showcase the distinctive flavor of the vegetable demi-glace, hold off seasoning the salmon with salt until after the fillets are cooked.
Ingredients:
- 2 tsp. freshly cracked pepper
- 4 salmon fillets, each about 6 oz.
- 2 Tbs. extra-virgin olive oil
- Salt, to taste
- 1 small shallot, minced
- 1⁄2 cup unsalted fish or
vegetable stock, or canned vegetable broth - 1 tsp. vegetable demi-glace, plus more as
needed - 1⁄4 cup chopped mixed black and green olives
- 1 Tbs. chopped fresh flat-leaf parsley
Directions:
Put the pepper in a shallow dish. Lay the salmon fillets, skin side up, in the dish and press lightly to coat evenly with the pepper on one side.
In a large sauté pan over medium-high heat, warm the olive oil until smoking. Place the salmon, peppered side down, in the pan; do not overcrowd. Sear until golden brown underneath, about 2 minutes. Turn the salmon over and continue cooking until golden underneath, about 2 minutes more for medium-rare, or until done to your liking. Transfer the salmon to a warmed platter, season lightly with salt and cover loosely with aluminum foil.
Pour off all but 1 Tbs. of the oil from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the stock and demi-glace, bring to a boil and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced to 1/3 cup, about 3 minutes. Add the olives and parsley. Taste and season with salt and more demi-glace as needed. Pour the sauce over the salmon and serve immediately. Serves 4.
In a large sauté pan over medium-high heat, warm the olive oil until smoking. Place the salmon, peppered side down, in the pan; do not overcrowd. Sear until golden brown underneath, about 2 minutes. Turn the salmon over and continue cooking until golden underneath, about 2 minutes more for medium-rare, or until done to your liking. Transfer the salmon to a warmed platter, season lightly with salt and cover loosely with aluminum foil.
Pour off all but 1 Tbs. of the oil from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the stock and demi-glace, bring to a boil and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced to 1/3 cup, about 3 minutes. Add the olives and parsley. Taste and season with salt and more demi-glace as needed. Pour the sauce over the salmon and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
BuzzKitty from
Simple and Delicious
Easy to prepare and delicious! I was cooking for 2, so I cut this recipe in half and substituted Glace de Poulet Gold for the veg or fish stock. Worked beautifully....got a RAVE review too!
Date published: 2015-05-20