Pink Peppercorn Salmon with Shrimp

rhubarbandlavender.com

Capri1989

subheading: Slow Roasted Salmon:

⅓ cup extra virgin olive oil

2 tsp pink peppercorns, lightly crushed

6 to 7 bay leaves, fresh if possible, divided

6 to 7 sprigs fresh parsley, divided

6 to 7 sprigs fresh dill, divided

1 shallot, sliced

2 lb salmon fillet

1 tsp kosher salt

subheading: Pink Peppercorn Cream Sauce:

2 tbsp extra virgin olive oil, divided

½ lb shrimp, peeled, tail off

kosher salt, as needed

1 shallot, finely diced

2 garlic cloves, minced

1 cup white wine

1 tbsp pink peppercorns, lightly crushed

1 tsp tomato paste, *see note

1 cup whipping cream

1 tsp cornstarch

1 ½ tsp water

2 tsp lemon juice

¼ cup chopped fresh parsley

extra parsley for garnish

Directions at rhubarbandlavender.com

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