Whole Pink Pepper

Grilled Salmon with Pink Peppercorn Sauce

Ingredients:

• 4 salmon fillets
• 1 teaspoon whole pink peppercorns (lightly crushed)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 garlic clove (finely chopped)
• 150 ml heavy cream
• 1 teaspoon lemon juice
• Salt to taste
• Fresh dill or parsley for garnish
• Lemon slices for serving

Method:

1. Preparing the salmon:

   • Rinse the salmon fillets and pat them dry with a paper towel.
   • Brush the fillets with olive oil, lightly season with salt, and sprinkle with lightly crushed pink peppercorns on both sides.
   • Let the fillets rest for about 10 minutes to allow the flavors to meld.

2. Grilling the salmon:

   • Preheat the grill or grill pan to medium-high heat.
   • Grill the salmon for 3–4 minutes on each side until cooked through and the skin is crispy. Let the salmon rest on a plate after grilling.

3. Making the pink peppercorn sauce:

   • Melt the butter in a small saucepan over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.
   • Add the cream and lemon juice. Let the sauce simmer slowly until slightly thickened (about 5 minutes).
   • Add the remaining crushed pink peppercorns to the sauce and season with salt to taste.

4. Serving:

   • Drizzle the grilled salmon with the prepared pink peppercorn sauce and garnish with fresh dill or parsley.
   • Serve with lemon slices and your favorite side dish, such as potatoes or grilled vegetables.

Tips:

• If you don't like creamy sauces, you can use plain yogurt or sour cream instead of heavy cream.
• Pink peppercorns add a delicate, floral flavor to the dish, which can be enhanced by adding fresh herbs like basil or thyme.