Peppercorn Encrusted Salmon with Ginger Basil Sauce Recipe

 

Encrusted Peppercorn Salmon treat with creamy Ginger, Basil Lime Sauce.

Ingredients Jakes Famous Salmon with Ginger Basil Sauce Recipe

For sauce, place the wine, vinegar, garlic, shallots, pickled and fresh ginger in a heavy duty sauce pan. Over high heat reduce the wine mixture until about 1/2 cup remains. Reduce the heat and slowly whisk in the butter making sure to maintain an even heat, do not let it get too hot or cold. Once the butter has all been incorporated strain the sauce. Return to the sauce pan and add basil marinade and soy sauce to taste. Keep warm.

For the salmon fillets, season each fillet with salt then dust with crushed peppercorns, and Jake's Tri-Tip Dry Rub. In a very large sautee pan or two smaller pans heat oil until it is smoking hot.

Place in fillets and sear each side well. If the fillets are thick you may need to put them in a 350 degree oven to finish them about 4-5 minutes depending on the thickness. To serve, place the sauce on the bottom of the plate and top with a salmon fillet. Garnish with fresh basil and pickled ginger.

Making Peppercorn Encrusted Salmon with Ginger and Basil Marinade

This is such a wonderful recipe and very similar to our Peppercorn Encrusted Steaks with Ginger and Basil Recipe the ingredients much like those for this peppercorn Salmon utilize a Ginger Basil sauce that builds the flavor of the Salmon making it savory and awe inspiring.  The recipe takes into account the use of our Basil Lime Marinade which is awesome.  There are versions of the Basil Lime Marinade that are available as substitutes that make the meal excellent.  Now even though this recipe is classified as a sauce we use it for some smaller meats as a marinade.  We place the meats in a container and cover with the sauce and let rest for about an hour.  The results of the marinade are excellent for the meal.

My relatives love Salmon which is a great fish but has become more and more expensive over the years.  The fish naturally caught has a warm pink to light orange flesh and is marbled with fat lines through out the fish.  The flavor of the fish is light with a nice texture when chewed.  The fish adapts well to marinades and spices and is well worth the investment to purchase.  Once the fish is marinated we typically grill the fish on a medium high to high grill.  We season the fish even after being removed from the marinade and cook it until the meat is flaky.  Because the meat is so light it becomes relatively easy to overcook which will make the meat tough.  Be careful to check the meat after about 8 to 10 minutes ensuring that it does not overcook and become tough. 

Once done let the fish rest for about 5 minutes then serve with mashed potatoes and vegetables or your preferred sides.  

 


This product was added to our catalog on Wednesday 20 September, 2017.

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