Pepper-Crusted Salmon

I have really enjoyed the salmon recipes that are on this blog
but even when you have great recipes sometimes you just need
something new. This recipe was definately very different
than the salmon recipes I typically cook.


Pepper-Crusted Salmon with Olive Sauce
from Williams Sonoma

2 tsp. freshly cracked pepper
4 salmon fillets, each about 6 oz.
2 Tbs. extra-virgin olive oil
Salt, to taste
1 small shallot, minced
1/2 cup unsalted fish or
vegetable broth
1 tsp. vegetable demi-glace, plus more as
needed
1/4 cup chopped mixed black and green olives
1 Tbs. chopped fresh flat-leaf parsley


Directions:
Put the pepper in a shallow dish. Lay the salmon fillets, skin side up, in the dish and press lightly to coat evenly with the pepper on one side.

In a large sauté pan over medium-high heat, warm the olive oil until smoking. Place the salmon, peppered side down, in the pan; do not overcrowd. Sear until golden brown underneath, about 2 minutes. Turn the salmon over and continue cooking until golden underneath, about 2 minutes more for medium-rare, or until done to your liking. Transfer the salmon to a warmed platter, season lightly with salt and cover loosely with aluminum foil.

Pour off all but 1 Tbs. of the oil from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the stock and demi-glace, bring to a boil and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced to 1/3 cup, about 3 minutes. Add the olives and parsley. Taste and season with salt and more demi-glace as needed.






Very good recipe. When we make this dish again we will use just a little less
black pepper b/c it was a little too strong for my taste. I did really enjoy
the olive topping. Thanks Jim!