Szechuan Salmon

 

 

INGREDIENTS:

8 salmon filets (1/4 to 1/3-pound each)
2 cups bread crumbs
1/3 cup butter (5-1/3 tablespoons), melted
4 teaspoons red, pink and/or black peppercorns
1-1/2 large garlic cloves, minced

BEURRE BLANC SAUCE:

1/4 cup dry white wine with splash of dry vermouth
2 teaspoons freshly-squeezed lemon juice
2 teaspoons freshly-squeezed lime juice
1/2 cup whipping cream
1 cup butter (2 cubes), room temperature
White pepper

 

TO PREPARE:

 

Broil salmon filets until half-done (approximately 10 minutes). Mix bread crumbs, butter, peppercorns and garlic together until crumbs become moist. Top each fillet with bread crumb mixture.

Return fillets to broiler until done, approximately 5 to 8 minutes depending on thickness. Bread crumb mixture should be evenly browned.

Serve fish on a pool of beurre blanc sauce. (Prepare sauce while fish is in final broil.)

 

BEURRE BLANC SAUCE:

 

In a saucepan over high heat, combine wine, vermouth, lemon and lime juices. Cook over high heat until mixture almost evaporates, about 1 minute.

Lower heat, add cream and cook until slightly thickened, about 2 minutes. Remove from heat.

Just before serving, whisk butter and a dash of white pepper into cream mixture and continue whisking until butter is completely melted.

 

SERVES 8