Salmon with Orange and Peppercorn Butter Sauce

Prep Time


Cook Time

15 min




4 4 salmon steaks

1 1 tbsp Country Range Vegetable Oil

1 1 tsp Country Range Pink Peppercorns, crushed

1 1 tsp Country Range Green Peppercorns, crushed

100100 ml Country Range Orange Juice

100100 ml water

4 4 tbsp dry white wine

3030 g Country Range Butter

1 1 tsp Country Range Dried Tarragon

½ ½ orange (juice and zest)

1 1 tsp sugar

½ ½ tsp Country Range Coarse Ground Black Pepper

Multiply by
  • 1Heat the oil in a large frying pan and fry the salmon steaks until just cooked through, about 3-4 minutes each side. Remove the salmon from the pan and keep warm.
  • 2Mix the pink and green peppercorns, orange juice, water and wine in a pan and simmer gently until reduced by half. Stir in the butter, tarragon, orange zest and sugar and simmer gently for 1 minute until slightly thickened. Season with pepper.
  • 3Pour the sauce over each salmon steak and serve with baby new potatoes and seasonal vegetables.