Succulentand moist salmon fillet in creamy sauce with green peppercorns. Very easy to prepare. If you don’t have white wine handy you can substitute it with two spoons of lemon juice (skip the reduction step and add the juice directly to the cream). Use fresh vegetables rather than frozen. They need to be al dente, not overcooked. This salmon tastes great when served with sweet potato chips. Here is the recipe for them. You can bake them easily in the oven while baking your salmon. Enjoy!
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- 2 boneless and skinless salmon fillets (130g each)
- 1 lemon juiced
- 300 ml single cream
- 100 ml white dry wine
- 2 tsp green peppercorns in brine
- 1 courgette, sliced (1 cm thick)
- 1 romano pepper, sliced
- 1 tbsp olive oil for frying
- 1 tsp dried thyme
- Preheat the oven to 200°C (180°C fan assisted).
- Season the salmon with lemon juice and a pinch of salt. Place them in an ovenproof dish.
- Bake them in the oven for 20-25 minutes (fish should flake easily with a fork, fillets should be slightly golden).
- Put the wine into a small sauce pan, bring to boil, cook until reduces in half.
- Add the cream, and peppercorns, season with a pinch of salt and bring to boil.
- Simmer for 2-3 minutes until sauce thickens a bit.
- Season the veg with the thyme and a pinch of salt.
- Pan fry them in olive oil for 6-7 until slightly golden but still tender.
- Taste best when served with sweet potato chips.
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