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Ingredients
- 4 x salmon tournedos or possibly steaks, deboned and tied
- 1 Tbsp. pink peppercorns
- 1 Tbsp. black peppercorns
- 1 Tbsp. green peppercorns
- 1 Tbsp. schezuan pepper
- 2 Tbsp. extra virgin olive oil
- 4 x shallots, minced
- 1 c. fresh corn kernels
- 1 c. Pernod
- 1 c. cream
- Â Â salt
- Â Â pepper
- 1 Tbsp. fresh tarragon, minced
- 2 Tbsp. lemon balm, minced
Directions
- Smash the peppercorns together with a rolling pin in a plastic bag. Crust the outside of the salmon with the peppercorns and sear in a cast iron skillet over a high heat. Transfer the salmon to the oven to cook for a further 8 min.
- Meanwhile, heat the extra virgin olive oil in a pan and saute/fry the shallots over a medium heat till they are translucent/soft and soft. Add in the fresh corn kernels and toss and saute/fry for a minute. Deglaze the pan with the Pernod, reduce for a minute before adding the cream. Stir well and heat the cream. Boil for 30 seconds. Season to taste with salt and pepper and add in the tarragon.
- Retrieve the salmon from the oven and serve with the Pernod cream sauce around. Dress the plate with the lemon balm.
- Preheat the oven to 350 degrees Fahrenheit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 165 | 78% |
| Total Fat 18.7g | 23% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 28mg | 1% |
| Potassium 214mg | 6% |
| Total Carbs 10.83g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.97g | 1% |
| Protein 2.99g | 5% |
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