Pepper-Crusted Salmon with Olive Sauce
- 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
- 1⁄4 cup chopped mixed black and green olives
- 1 Tbs. chopped fresh ﬂat-leaf parsley
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.