& Whidbey's Port Sauce
8- 6oz portions Copper River King Salmon
Salt and pepper, to taste
Green Peppercorn-Whidbeys Port Sauce, recipe follows
Preheat grill to medium-high heat.
Rub salmon with olive oil and season with salt & pepper. Place the salmon, skin side up, on the grill; cook about 2 minutes. Rotate 90 degrees and cook 2 more minutes. Flip over the fish; cook 2-3 minutes. Again rotate the fish 90 degrees to make hatch marks on the flesh; cook another 2-3 minutes. Note: Depending on the thickness of the fish, it may take more or less time. Remove from the grill and serve with Green Peppercorn-Port sauce.
1 Tbs olive oil
½ cup julienned shallots
1 Tbs chopped garlic
3 Tbs green peppercorns, drained
1/3 cup brandy
¾ cup Whidbeys port
2 cup chicken stock
2 cups beef stock
1/3 cup heavy cream
2 Tbs Dijon mustard
2 tsp red wine vinegar
1 tsp chopped fresh thyme
2 oz unsalted butter, cut into small pieces, room temperature
Kosher salt and cracked black pepper
Heat small saucepan over medium-high heat. Add olive oil, shallots, garlic, and green peppercorns; saute for 2-3 minutes to caramelize shallots. Add brandy; reduce until almost dry. Stir in port; reduce liquid by half. Stir in chicken and beef stock; continue to cook until liquid is reduced by 2/3. Pour in cream; continue cooking until the sauce begins to thicken. Whisk in Dijon mustard, fresh thyme, and red wine vinegar. Whisk in butter a couple pieces at a time, incorporating well before adding more. Season with salt and pepper.
Option: Season salmon with Tom Douglas' Salmon rub before grilling for added flavor.