Salmon with Pink Peppercorn Citrus Sauce
salmon with pink peppercorn citrus sauce
Lots of ingredients, easy to make and a perfect example of the positive attributes of citrus fruit! I love serving this sauce with a side of salmon, poached or grilled. Everything can be made in advance. Just mix the fruits with the sauce at the last minute and you will wow your guests.
- To make the vinaigrette, mix the first 8 ingredients in a glass bowl. Whisk in 1/4 cup oil in a slow, steady stream. Set aside, reserving 2 Tablespoons.
- Sprinkle the salmon fillets with salt and pepper and brush with the reserved vinaigrette. Grill over hot coals until done (10 minutes per inch thickness).
- Stir the remaining 5 ingredients for the vinaigrette into the already combined mixture and spoon over each fillet. Serve immediately.
- To chiffonade an herb, lay the leaves on top of each other, roll then up tight like a cigarette and then slice very thin slices through the roll.The result will be thin wisps of herbs that float through the air like chiffon.
- To section a citrus fruit, cut off the top and bottom peel so you can see the fruit inside. Cut one section of the peel completely off from top to bottom. There should be no white pith adhering to the fruit. Using that first cut as a guide continue to remove the remaining peel in five or six more vertical cuts down the side of the fruit. Now, place your knife parallel to the section membrane and cut to the center. Do the same thing on the other side of that section. It will remove easily. Repeat on the left and right side of each section until all the fruit is removed.
This technique works perfectly with all citrus fruit although it is somewhat easier with oranges and grapefruit because of their larger size.