Salmon with Orange and Peppercorn Butter Sauce
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
- 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.