Shelly's Recipe

CITRUS-BASTED SALMON

Category: Fish and Seafood

2 tbsp chopped shallot
2 tbsp olive oil
1/2 cup brandy
1 tsp fresh thyme
2 tbsp dried green peppercorns
1/2 cup fish stock
1/2 cup heavy cream
1/2 cup chopped peeled cooking apple
2 tbsp unsalted butter, cut into small pieces
Salt to taste
Pepper to taste
1/2 tsp grated lime zest or lemon zest
2 tbsp plus 2 tsp juice or lemon juice, divided
1/4 cup olive oil
1 garlic clove, minced
Pinch of dried basi
l4 (7-ounce) salmon steaks or skinned fillets, about 1 inch thick

In medium saucepan over medium heat, saute shallot in olive oil for 1 minute. Add brandy and thyme. Boil gently until liquid almost evaporates. Add green peppercorns and fish stock, and bring to a boil. Reduce heat, and simmer until reduced by one-fourth. Strain, discarding solids. Return liquid to saucepan. Whisk in cream and apple. Boil gently until apples are tender and sauce is reduced and slightly thickened, about 5 minutes.

Reduce heat. Whisk in butter, one piece at a time, whisking until melted before adding more. Season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.

In screw-top jar, combine lime zest, 2 tbsp lime juice, 1/4 cup oil, garlic, and basil. Cover, and shake well.

Preheat broiler or use charcoal grill with hot coals. Spoon lime sauce on both sides of fish. Arrange on rack in broiler pan or oiled grill. Drizzle with remaining 2 tsp lime juice. Broil or grill 3 to 4 inches from the heat for 4 to 5 minutes on each side, until fish flakes in center when tested with a fork. Arrange fish on each of 4 serving plates. Spoon sauce over fish, and serve.