The salmon with green peppercorn sauce is the second plate of tasty and very refined fish. A simple recipe, but equally impressive, inspired by one of the great classics of Italian cuisine: fillet with green pepper. In our reinterpretation, the salmon fillets are lightly seared in a pan, to keep the meat tender and juicy, and finally served with a delicate sauce based on fresh cream, scallion, brandy and green pepper, for a creamy and very aromatic result. A dish that recalls the Nordic flavours, perfect to be served on the evening of Christmas Eve or in any case for a festive lunch. Find out how to make it by following our instructions step by step.
SALMON FILLETS OF 200 G EACH 4
FISH BROTH 6 tbsp
DRY WHITE WINE 4 tbsp
BRANDY 1 tablespoon
FRESH COOKING CREAM 120 ml
PARSLEY 1 bunch
GREEN PEPPER 1 tbsp
EXTRA VIRGIN OLIVE OIL TO taste
BUTTER 15 gr
SALT as needed
Amount per serving
% Daily Value*
Total Fat 16.7g 21%, Saturated Fat 6.3g 31%, Cholesterol 109mg 36%, Sodium 219mg 10%, Total Carbohydrate 6.6g 2%, Dietary Fiber 0.2g 1%, Total Sugars 2.4g, Protein 31.4g, Vitamin D 2mcg 10%, Calcium 83mg 6%, Iron 2mg 11%, Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make green pepper salmon
Clean the shallots and cut them into slices. Collect them in a non-stick pan, add the butter (1) and soften everything on a low flame.
As soon as the shallots have softened, pour in the brandy (2), the white wine and the boiling broth, then bring to a boil and reduce the liquid by about three quarters, stirring often.
At this point, lower the heat, add a few crushed peppercorns and the cream (3), then let it cook on a low flame for 4-5 minutes.
Separately, heat 2 tablespoons of oil in another pan, arrange the salmon fillets, salt them lightly and brown them on both sides. Season them with a little chopped parsley (4).
As soon as the salmon fillets are golden and slightly pink in the heart, transfer them to individual plates, cover with the green pepper sauce and serve (5).
Be careful to cook the salmon fillets for a few minutes : at the end they must be well browned on the outside and pink in the heart; in this way the meat will be tender , juicy and not stringy.
To make the preparation less caloric and therefore lighter, you can replace the fresh cooking cream with a vegetable cream : the taste will still remain intact.
If you want a dish with a more delicate flavor , you can substitute green peppercorns with pink or white ones.
Salmon with green peppercorn sauce can be kept in an airtight container for a maximum of 1-2 days in the refrigerator.