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Nutrition Facts
Serving Size 230 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 230 mg 10%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 24 g
Vitamin A 10% Iron 8%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salmon With Green Peppercorn Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp green peppercorns in brine
1 Tbsp unsalted butter
2 shallots, finely chopped
1/2 cup(s) Cappola Sauvignon Blanc
1/2 cup(s) chicken stock
1 Lb salmon fillet
3/4 cup(s) heavy whipping cream
1/8 Tsp salt
1/8 Tsp black pepper
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Instructions

1
Preheat oven to 400°F, and line a baking sheet with foil.
2
Rinse and drain green peppercorns. Place peppercorns between 2 sheets plastic wrap, crush with a mallet or rolling pin and set aside.
3
Melt butter in a large, heavy skillet over Medium heat; sauté shallots for 1 minute.
4
Stir in wine and chicken stock. Bring to a boil and cook 10 minutes, stirring occasionally, until liquid is reduced to about 1/3 cup.
5
Meanwhile, bake salmon, skin-side down, 8-12 minutes to an internal temperature of 150°F, or until the flesh is opaque and just beginning to flake with a fork.
6
Add whipping cream and crushed peppercorns to skillet. Stir, reduce heat to Medium-Low and simmer for 3-5 more minutes or until thick.
7
Add salt and pepper.
8
Cut salmon into 4 portions, ladle sauce over salmon and serve immediately.

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