Six Pepper Salmon Recipe

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, 1/2 tsp salt and 1 tsp butter (if using) in a medium saucepan and bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover, and simmer undisturbed for 15 minutes or until water is absorbed.

Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you prep other components (10 minutes).

Prepare vegetables: trim and cut broccoli into bite-size florets, slice carrots if needed, trim snap peas. Mince garlic and shallot; finely dice the red and green bell pepper for the sauce.

Heat 1 tbs olive oil and 1/2 tbs butter in a large skillet over medium-high heat until shimmering.

Add carrots first and sauté 2–3 minutes, then add broccoli and snap peas. Cook, stirring occasionally, 4–5 minutes until vegetables are crisp-tender and bright in color.

Add 1 minced clove garlic, 1/2 tsp salt, 1/4 tsp black pepper and continue to sauté 30–45 seconds until fragrant.

Finish with 1/2 tsp lemon zest if using. Transfer vegetables to a warm plate and keep warm.

Heat 2 tbs olive oil and 1 tbs butter in a large nonstick or stainless-steel skillet over medium-high heat until oil shimmers.

If fillets have skin, place them skin-side down into the hot skillet. Sear undisturbed for 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the sides. If skinless, sear on the first side 3–4 minutes until golden.

Carefully flip the fillets with a spatula and cook another 2–3 minutes (for medium) or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove salmon to a warm plate and tent loosely with foil; reserve skillet with any fond for the sauce.

Using the same skillet with reserved fond, reduce heat to medium and add 2 tbs unsalted butter. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add 2 minced cloves garlic and sauté 20–30 seconds until fragrant (do not brown).

Deglaze the pan with 1 tbs white wine or chicken stock, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half (30–60 seconds).

Add 1 cup heavy cream and 1 tbs stock plus 1 tsp demi-glace (optional). Stir to combine and bring to a gentle simmer over medium-low heat.

Stir in the crushed peppercorns: 1 tsp green, 1 tsp pink, 1 tsp white, and 1/2 tsp Sichuan peppercorns. Also add the 1/4 cup finely diced green pepper and 1/4 cup red pepper. Simmer gently 3–5 minutes until the sauce thickens slightly and the peppers soften.

Taste and season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1 tbs lemon juice. If sauce is too thick, thin with 1–2 tbs water or stock. Stir in 2 tbs chopped parsley or chives.

Return the salmon to the skillet skin-side up (or presentation side up), spoon some sauce over each fillet just to coat and warm through for 30–60 seconds (do not boil). Remove to serving plates and spoon remaining sauce over the fish.

Portion the rice onto plates, add a serving of sautéed vegetables beside the rice, then place a salmon fillet on top or next to the rice.

Ladle the six pepper cream sauce over the salmon and around the plate. Garnish with chopped parsley or chives and a lemon wedge.

Serve immediately.