Peppercorn-Crusted Salmon With White Wine Butter Sauce - cooking recipe

Ingredients

1 1/2 cups water
1 cup golden brown sugar, packed
3 tablespoons kosher salt
1 tablespoon liquid smoke
1 tablespoon gingerroot, grated
3 bay leaves
1 teaspoon whole allspice
32 ounces salmon fillets
1 1/2 tablespoons green peppercorns
1 1/2 tablespoons pink peppercorns, whole
1 1/2 tablespoons whole black peppercorns
8 teaspoons honey
Sauce
1 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
1/2 cup whipping cream
6 tablespoons butter, pieces

Preparation

For salmon:
Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
Preheat oven to 350\u00b0F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
Meanwhile, prepare sauce.
Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.