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Salmon Filets with Pink Peppercorn Sauce
Easy, quick, and interesting combination of flavors
(for 4 persons)
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INGREDIENTS
4 | salmon filets |
2 | cups sour cream |
1 tbsp | plain yoghurt |
1 tbsp | honey |
| a little bit of salt |
1 tbsp | pink peppercorns, crushed |
| a little bit of lime juice |
| olive oil |
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PREPARATION
Mix sour cream, joghurt, crushed pink peppercorns, honey, salt, and a little bit of lemon juice to a thick sauce. Let the sauce stand for at last 2 hours in the refrigerator. That's the only way to bring out all the taste of the pink peppercorns!
Season the salmon filets just before you fry them with salt and pepper. Fry the filets in olive oil on both sides until they are done (they can still be a little pink and juicy in the center).
Our wine suggestion:
A glass of tangy, chilly rosé wine or a glass of chilly Gewürztraminer.
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© Julia Etter & Martin Kristen, 1997-2022
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