Tasmanian Pepper Poached Salmon With Orange

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lemon
• 1 cup extra virgin olive oil
• 1 tablespoon whole tasmanian pepper berries or 1/4 cup pink peppercorns
• 4 (6 ounce) skinless salmon fillets
• salt & freshly ground black pepper
• 2 tablespoons fresh orange juice
• 2 tablespoons cold unsalted butter

Recipe

• 1 finely grate 1/2 teaspoon of zest from the lemon; wrap the grated zest in plastic. using a vegetable peeler, remove the remaining zest from the lemon in wide strips. cut the strips into thin julienne. squeeze 1 tablespoon of juice from the lemon.
• 2 in a medium skillet, combine the olive oil with the pepper berries and the lemon julienne and bring to a boil. simmer the oil over low heat for 20 minutes. pour the oil through a fine strainer set over a bowl, pressing on the solids.
• 3 return the oil to the skillet and bring to a simmer. add the salmon fillets, season with salt and pepper and simmer over moderately low heat until cooked on the bottom, about 5 minutes. using a metal spatula, carefully turn the fillets over and cook until just opaque throughout, about 5 minutes longer.
• 4 transfer the salmon to a warmed platter or plates.
• 5 ladle out all but 1/4 cup of the olive oil and set the skillet over moderately high heat. add the lemon juice and orange juice and boil for 1 minute. remove the skillet from the heat.
• 6 add the grated lemon zest and gradually whisk in the butter. season the sauce with salt, pour it over the salmon fillets and serve.