Salmon Fillet with Pink Pepper

Serves 4
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Directions

  1. 1Start by coarsely chopping the pink pepper.
  2. 2Prepare an emulsion with oil, a pinch of garlic powder, orange juice, and salt.
  3. 3Add the emulsion to the salmon fillets along with a sprig of wild fennel and let marinate for about half an hour.
  4. 4Transfer the marinating liquid to a large non-stick pan and add a tiny bit of butter.
  5. 5Once the pan is hot, add the salmon fillets and cook them for about 2-3 minutes per side over medium heat.
  6. 6Raise the flame and deglaze with a drop of brandy.
  7. 7Once the brandy has evaporated, remove the fillets and keep them aside.
  8. 8In the same pan, add fresh liquid cream, a little mustard, a pinch of salt, more pink pepper, and parsley.
  9. 9Cook for a few minutes over a gentle flame, stirring with a whisk until the sauce begins to thicken (about 2-3 minutes).
  10. 10Add the salmon fillets back into the pan and continue cooking for another 2 minutes per side, napping them with the sauce.
  11. 11Finally, garnish with chopped fennel, orange zest, and lemon zest.

Ingredients

  • 4 tranci salmon fillet
  • q.b. pink pepper
  • q.b. extra virgin olive oil
  • 1 pinch garlic powder
  • 30 ml orange juice
  • q.b. wild fennel (or dill)
  • 20 g butter
  • 20 ml brandy (or cognac, white wine)
  • q.b. salt
  • 150 ml fresh liquid cream
  • 1 teaspoon mustard
  • q.b. pink pepper
  • q.b. parsley
  • orange zest
  • lemon zest
  • q.b. wild fennel (or dill)
  • q.b. salt

Equipment

tweezersmortarmeat tenderizerpirofilalarge non-stick panwhisk

Tips

  • Do not overcook the salmon; it should remain pink in the center to avoid being stringy.
Salmon Fillet with Pink Pepper | Clip Recipe