Salmon Medallions with Green Pepper

Salmon medallions with green pepper is an elegant and tasty dish. The combination of omega-3 fat-rich salmon with green pepper creates a contrast of flavors that can please the palate. Here’s how to prepare it:

Ingredients

• 4 salmon medallions (about 150-200 g each)
• 1 tablespoon of green peppercorns
• 1 tablespoon of brandy or cognac (optional)
• 200 ml of cooking cream
• Salt to taste
• Extra virgin olive oil or butter for cooking

Preparation

1. Begin by lightly crushing the green peppercorns with the flat side of a knife or a pestle to open them up so that they release their aroma during cooking.

2. Heat the oil or butter in a pan over medium-high heat. Add the salmon medallions and cook for about 3-4 minutes per side, or until golden and crispy on the outside but still pink and moist on the inside. Adjust the salt.

3. Once cooked, remove the medallions from the pan and keep them warm.

4. In the same pan, reduce the heat to medium and add the green pepper. If you’re using brandy or cognac, add it now and let the alcohol evaporate.

5. Add the cooking cream and let it warm up, stirring continuously, and scraping the bottom of the pan to incorporate the salmon’s cooking residues into the sauce.

6. Let it simmer for a few minutes until the sauce slightly thickens. Taste and adjust the salt if necessary.

7. Return the salmon medallions to the pan with the sauce and let them warm up for a moment.

Serve the hot salmon medallions with their green pepper sauce, paired with a light side such as steamed vegetables or a fresh mixed salad.

Curiosity

Green pepper is the fruit of the pepper harvested while still unripe and preserved in brine or vinegar. It has a less spicy and fresher taste compared to black pepper and matches particularly well with delicate dishes such as those based on fish or white meat. In the dish we prepared, the green pepper adds a spiced but unobtrusive note that enhances the rich taste of the salmon.