SALMON WITH PINOT NOIR

By akselden

Ingredients

• 4 salmon fillets, about 3/4 inch thick, 6-7 ounces each
• 2 tablespoons melted butter
• Salt
• 1 1/2 tablespoons crushed black peppercorns
• 1 1/2 tablespoons peeled and chopped fresh ginger root
• Red wine sauce (recipe follows)
• 2 tablespoons peanut oil

Preparation

Step 1

Season the salmon lightly with salt and brush the top with a little melted butter. Immediately sprinkle the peppercorns and ginger root evenly over the surface. Drizzle the remaining butter over the fish. Cover
end refrigerate. Make the sauce and set it aside to keep warm. Preheat the oven to 500° F. Brush a baking pan or baking tray with oil and arrange the salmon fillets in a single layer. Roast the fillets 10 minutes, or until they are not quite cooked through. (They will finish cooking in their own heat as they
rest.) Remove them from the oven and let them stand for 5 minutes. Serve with the sauce. Serves 4