Roasted Salmon With Peppercorn Sauce

• 2 teaspoons white peppercorns
• 2 teaspoons black peppercorns
• 2 teaspoons pink peppercorns
• 1 teaspoon salt
• 8 (6 ounce) salmon fillets
• 3 tablespoons olive oil
• 7 ounces sun-dried tomatoes packed in oil, sliced lengthwise into strips
• 1/2 cup green onion, chopped (a bunch of 6 to 8)
• 1 cup white wine
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons butter, chilled

1. Preheat the oven to 350 degrees.
2. Use a mortar and pestle (I use a coffee grinder) to grind the ppercorns together with the salt. Or you can use a rolling pin or meat mallet to crush the peppercorns.
3. Press peppercorn mixture onto one side of each salmon fillet.
4. Heat 2 tablespoons olive oil in a skillet over medium high heat. Place several of the salmon fillets, peppercorn side down, into the hot oil. Cook for 2 to 3 minutes or until golden. Use a spatula to turn the fillets and cook for 2 to 3 minutes more. Place the fillets into a baking dish. Repeat until all the fillets have been sauteed. You may need to add more oil to the pan.
5. Roast the salmon in the preheated oven for 8 to 10 minutes, depending on the thickness of the fillets. The salmon should be medium rare in the center.
6. Add the sun-dried tomatoes and oil to the skillet. Add the onion and cook for 2 minutes. Pour in the white wine and cook until reduced by half, about 5 minutes. Stir in the parsley. Remove the pan from the heat. Stir in the butter until just melted. Pour the sauce over the fillets and serve.

white peppercorns, black peppercorns, peppercorns, salt, salmon, olive oil, tomatoes, green onion, white wine, fresh parsley, butter

Taken from www.food.com/recipe/roasted-salmon-with-peppercorn-sauce-320561 (may not work)