Seared Salmon with Pink Peppercorn Sauce and Green Rice

Last Year's Post: Baked Potatoes with Crab
Two Years Ago:   Prosciutto-Wrapped Chicken with Asparagus Pesto Sauce

I was looking at the menu for a new upscale restaurant restaurant a few weeks ago and a listing for "salmon with pink peppercorn sauce" caught my interest.  I haven't made it to the restaurant yet but the idea stuck with me and I decided to try to create it on my own.  The result is a combination of three different recipes for the salmon, sauce and rice.  A google search resulted in a green peppercorn sauce so I just subbed pink peppercorns instead, I used a favorite technique for cooking the salmon from a recipe with a different type of sauce, and envisioned the salmon and sauce would go well with green rice so I found a recipe for that also.  Whew!

I was very pleased with the result.  This is definitely an upscale restaurant kind of dinner, both in presentation and taste.  One of the reasons is the sauce, which has butter, cream and Cognac.  How could it taste bad? But that probably makes it a special occasion dinner rather than something you might want to eat every week.  If you have a special date night or dinner party and you like salmon, definitely give it a try.  The pink peppercorn sauce contrasts particularly well with the crisp seared salmon, and the green rice is delicious enough that I'd serve it along side anything.

So, what are pink peppercorns?  It turns out that they aren't peppercorns at all, but the fruit of a tree related to the cashew family.  They really don't taste like peppercorns, but the taste is hard to describe - it doesn't have the heat of black pepper, but it does have a little sharpness.  I found them at Penzeys, my favorite spice store.  They're very pretty and easier to crush than hard black peppercorns.

It's important to sear the salmon until crisp and golden.  The texture and flavor are completely different than grilled or broiled salmon and go very well with the sauce.  Note that the salmon marinates for an hour, which give you time to prepare the rice and sauce.  I've tried to figure out why the recipe calls for marinating the salmon in a little soy sauce for an hour, because you can't taste the soy sauce in the finished dish - it must have something to do with helping the salmon caramelize.  I don't know but it always turns out great so I don't mess with it.

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Seared Salmon with Pink Peppercorn Sauce and Green Rice

Serves 4

Note that the salmon needs to marinate for 1 hour so plan ahead.

For the salmon and sauce:

4 (5-6 ounce) skin-on salmon fillets

2 tablespoons soy sauce

4 tablespoons butter

4 tablespoons finely diced shallot

2 tablespoons plus 2 teaspoons crushed pink peppercorns

½ cup Cognac or brandy

1 cup heavy cream

Salt and pepper

For the rice:

1/3 cup tightly packed fresh cilantro sprigs

2/3 cup tightly packed fresh stemmed spinach leaves

1 cup low-sodium chicken broth

1 cup milk

½ teaspoon kosher salt

2 teaspoons olive oil

2 tablespoons unsalted butter

1 cup long-grain white rice

¼ cup finely minced onion

1 clove garlic, minced

Rub the salmon pieces with the soy sauce and refrigerate for 1 hour to marinate.  Let the salmon return to room temperature before cooking.

While the salmon marinates, prepare the rice:  put the cilantro, spinach and broth in a blender and blend until the vegetables are pureed.  Add the milk and salt and blend again until well combined.  Place a medium saucepan (with a lid) over medium heat, then add the olive oil and butter.  When the butter is melted, add the rice and sauté, stirring every 30 seconds, until it just begins to brown, 3-4 minutes.  Add the onion and garlic and cook 1 more minute, stirring constantly.  Add the contents of the blender, stir well, turn the heat to high and bring to a boil.  Cover the pan, turn the heat to very low, and cook for 20 minutes.  Stir, cover, and let sit off the heat for another 5 minutes.

While the rice is cooking, prepare the sauce: melt the butter in a small saucepan over medium heat.  Add shallot and 2 tablespoons peppercorns (reserve 2 teaspoons for garnish) and sauté until the shallots are soft.  Add Cognac and cook until the liquid is reduced by half.  Add cream and simmer for 4 minutes or until your desired consistency.  Taste and add salt and pepper as needed.

To cook the salmon:  heat 1 or 2 large, dry nonstick skillets over medium-high heat.  Sear the salmon pieces, skin side down, until golden brown, about 2 minutes.  Flip the salmon over and sear the other side for 2 minutes, removing the skin while it sears.  Reduce the heat to low and cook until the salmon is opaque on the outside and still slightly translucent in the center, about 4 minutes longer.

To serve: divide the rice between plates; place a salmon fillet on each.  Spoon the sauce over the salmon and garnish with additional crushed pink peppercorns.