Salmon Au Poivre Or The Disappearing Fish Trick Recipes

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SALMON AU POIVRE



Salmon Au Poivre image

Use a nice fruity type peppercorn such as Tellicherry in this recipe, freshly ground of course. A pinot noir pairs nicely with this.

Provided by graffeetee

Categories     European

Time 1h

Yield 2 serving(s)

Number Of Ingredients 7

2 (1/2 lb) salmon steak (approx. 1 pound)
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoons fresh lemon juice
1 teaspoon sugar
4 teaspoons fresh coarse ground black pepper
1 -2 tablespoon olive oil

Steps:

  • Combine soy sauce, garlic, lemon juice and sugar.
  • Add salmon steaks and turn to coat.
  • Let marinate at least 30 minutes.
  • Remove salmon from marinade and pat dry.
  • Coat each side of the salmon steaks with one teaspoon of the pepper, pressing in well.
  • Heat the oil in a heavy skillet (not a grill pan).
  • Add salmon steaks and saute 2-3 minutes on each side, until done to your liking.

Nutrition Facts : Calories 564.9, Fat 37.4, SaturatedFat 7.9, Cholesterol 124.7, Sodium 1140.6, Carbohydrate 6.9, Fiber 1.4, Sugar 2.6, Protein 48.8

SALMON AU POIVRE (OR: THE DISAPPEARING FISH TRICK)



Salmon Au Poivre (Or: the Disappearing Fish Trick) image

by nick. i made this out of curiosity--i'd just discovered steak au poivre the night before, and i found some salmon filets at the deutscher supermarkt. "hm," i thought to myself, googled "salmon" and "au poivre", and ended up sort of copying a recipe from the foodnetwork website. SHAZAM! i ate an entire pound of salmon in less than two minutes.

Provided by The International F

Categories     European

Time 44m

Yield 2 serving(s)

Number Of Ingredients 7

2 (250 g) salmon fillets
2 garlic cloves
olive oil
soy sauce
rice vinegar or lemon juice
sugar
black pepper

Steps:

  • drop one and only one piece of fish in a tupperware box that would just barely fit both pieces of salmon if you stacked them. (this is foreshadowing.).
  • pour two capfuls of soysauce (2 T or so) on top of fish. peel garlic, and mash the hell out if it. smear on top of fish like you're polishing brass. pour one capful (1 T or so) of rice vinegar or lemon juice on top of fish. put two teaspoons of sugar on top of fish, smear around like you're trying to cleanse the fish of its sins.
  • put other piece of fish on top of the first piece of fish, so you've made a raw-fish-and-marinade sandwich, and seal box. shake a few times, stick in refrigerator. go do something else for twenty-five minutes.
  • come back twenty-five minutes later, heat skillet on just less than high. add one swirl around the pan of olive oil. while oil heats, pull the fish out of the box, and gently wipe excess marinade and pat dry. cover both sides of your fish with pepper--about a teaspoon on each side, enough that the flesh is covered.
  • put fish in pan when the oil is almost ready to smoke. flip after two minutes, wait two minutes, remove from pan and place on papertowel. (the fish is done when it feels slightly firm to the touch, and is just barely opaque on the inside. if it's not done at this point, stick it in the microwave for thirty seconds at a time.) wait a minute or so for the heat to move completely through the fish.
  • served with a mache (lamb's lettuce, or feldsalat) salad with a hollandaise-ish dressing, some crusty bread, and a couple bottles of beer.

Nutrition Facts : Calories 294.5, Fat 8.6, SaturatedFat 1.4, Cholesterol 130, Sodium 168, Carbohydrate 1, Fiber 0.1, Protein 50

AU POIVRE SAUCE



Au Poivre Sauce image

Categories     Sauce     Low Fat     Low Sodium     Healthy     Simmer     Boil

Yield makes 1 1/3 cups

Number Of Ingredients 8

1 tablespoon unsalted butter
2 small shallots, chopped fine (1/4 cup)
2 tablespoons crushed pepper medley
3 tablespoons brandy or Cognac
1/2 cup low-fat, low-sodium beef broth
1 cup evaporated skim milk
1 tablespoon plus 1 teaspoon cornstarch
Salt

Steps:

  • Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
  • Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
  • Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
  • Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
  • healthy tips
  • Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
  • nutrition information
  • Fat: 14g (before), 0.6g (after)
  • Calories: 152 (before), 23 (after)
  • Protein: 1g
  • Carbohydrates: 2g
  • Cholesterol: 2mg
  • Fiber: 0g
  • Sodium: 51mg

SALMON STEAK AU POIVRE



Salmon Steak au Poivre image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons black peppercorns
1 1/3 cups blackberries
6 salmon steaks, each about 5 inches long and 1 1/4 inches thick
2 teaspoons coarse sea salt
6 tablespoons fresh chervil, chopped

Steps:

  • Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
  • Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
  • Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
  • Garnish each steak with the chervil and serve immediately.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams

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