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Pepper-Crusted Salmon with Olive Sauce

Pepper-Crusted Salmon with Olive Sauce
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.
Williams-Sonoma Kitchen.