Salmon Steak au Poivre

Name: Salmon Steak au Poivre
Total time: 40 min
Yield: 6 servings
Ingredients: 4 tablespoons black peppercorns; 1 1/3 cups blackberries; 6 salmon steaks, each about 5 inches long and 1 1/4 inches thick; 2 teaspoons coarse sea salt; 6 tablespoons fresh chervil, chopped

By Molly O'Neill

Total Time: About 40 minutes
Rating: 4(25)
Comments: Read comments

Featured in: Food; The Upper Crust

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Ingredients

Yield:6 servings

4tablespoons black peppercorns
1⅓cups blackberries
6salmon steaks, each about 5 inches long and 1¼ inches thick
2teaspoons coarse sea salt
6tablespoons fresh chervil, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
Step 2
Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
Step 3
Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
Step 4
Garnish each steak with the chervil and serve immediately.