Peppercorn~Crusted Salmon with White Wine Butter Sauce

From Bon Appetit 11/95

We have served this for years with many variations, it is our daughters favorite dish to request time and time again.

4 servings

SALMON:

1 1/2 C water

1 C packed golden brown sugar

3 T course salt

1 T smoke seasoning

1 T fresh ginger

3 Bay leaves

1 t allspice

4 8oz salmon fillets
4 1/2oz. mixed peppercorns

8 t honey

SAUCE:

1 C dry white wine

1 shallot minced

2 T white wine vineage

1/2 C whipping cream

6 T chilled butter, cuhed
chopped fresh dill

FOR SALMON:

Mix first 7 ingredients in heavy saucepan.

Stir over medium heat until sugar dissolves, simmer 10 minutes.

CoolPlace salmon in large glass baking dish, Pour brine over, cover and refrigerate.
Preheat oven to 350 degrees.

Remove salmon from brine, pat dry.

Arrange salmon on large baking sheet.

Strain brine into medium saucepan.

Place all peppercorns in plastic bag, using rolling pin crush peppercorns.

Add peppercorns to brine.

Simmer over medium heat 15 minutes, strain reserving peppercorns, discard brine.
Spread top of each salmon fillets wit 2 teaspoons honey.

Divide peppercorn mixture over honey, pressing gently to adhere.

Bake salmon until cooked, about 25 minutes.

MEANWHILE PREPARE THE SAUCE:

Combine wine, shallots and vinegar to heavy sauce pan.

Boil until liquid is reduced to 2 tablespoons, about 10 minutes.

Add cream and boil until liquid is reduced to 1/4 cup.

Strain sauce and return to same sauce pan.Bring to simmer.

Remove from heat.Gradually add butter, whisking just until melted.

Season sauce to taste with salt and pepper.
Tranfer salmon to plates, Pour sauce around salmon and garnish with dill.