Grilled Salmon with Blackberry and Pink Peppercorn Sauce

Bahan-bahan

• 4 Salmon fillets
• 2 Tsp olive oil
• 2 Tsp pink peppercorns, crushed
• 1 Tsp salt
• 250g Fresh or frozen blackberries
• 2 Tsp pink peppercorns, whole
• 2 Cloves garlic, crushed
• 1 Cup vegetable or beef stock
• 1 Tbsp chopped parsley
• 1 Tbsp butter
• Salt and pepper
• 12 Broccolini

Kaedah

1. 1
   In a bowl combine 1 tbsp olive oil, crushed peppercorns and salt, brush over each salmon fillet.
2. 2
   Add 1 tbsp olive oil to a non-stick pan, bring to medium heat, add the salmon skin side down and cook for 7 minutes, turn and cook for a further 4 minutes, remove and keep warm.
3. 3
   Using the same pan from the cooked salmon, add remaining oil, peppercorns and garlic, sauté for 2 minutes. Add blackberries and stock. Cook for a further 5 minutes, stirring occasionally. Break up some blackberries to incorporate into the sauce and leave some whole. Stir through the butter, season with salt and black pepper. Stir through chopped parsley before serving.
4. 4
   Whilst the sauce is being prepared, bring a steamer pot to the simmer, add the broccolini and cook for 5 minutes.
5. 5
   To serve divide the broccolini between plate, top with salmon and sauce.
6. 6
   Garnish with extra chopped parsley.