Serve this succulent salmon warm or chilled. This sauce is also delicious with steamed asparagus or artichokes. Green peppercorns in brine are often sold in small cans in gourmet and some large grocery stores. Sometimes green peppercorns are jarred in vinegar, in which case they should be drained and rinsed before using.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Sauce:
Method
Sauce: In bowl, whisk together sour cream, mayonnaise, peppercorns, oil, vinegar and salt. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.) Stir in tarragon.
In roasting pan or skillet large enough to hold fish in single layer, combine 6 cups (1.5 L) water, wine, onion, celery, tarragon, parsley, peppercorns, lemon and salt ; bring to boil. Cover and simmer for 15 minutes. (Make-ahead: Cover and set aside for up to 6 hours; return to simmer.)
Submerge salmon in liquid. Cover and cook at bare simmer for 6 minutes. Remove from heat and let stand, covered, until fish flakes easily when tested, 4 to 6 minutes. With slotted spatula, transfer fish to platter. Serve with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 453 mg
- Protein 30 g
- Calories 420.0
- Total fat 31 g
- Cholesterol 96 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 10.0
