Encrusted Peppercorn Salmon treat with creamy Ginger, Basil Lime Sauce.....

Ingredients 

• 6 Salmon fillets
• 4 Tb Crushed assorted peppercorns
• 3 Tb Jake's Tri-Tip Dry Rub
• 2 Shallots; chopped
• 1 Tb Fresh ginger; chopped
• 2 Tb Pickled ginger
• 1 Tb Jake's Basil Lime Marinade
• Soy sauce to taste
• 2 Cloves garlic; chopped
• 2 Tsp Olive oil
• 1 1/2 Cup White wine
• 1 1/2 Cup Unsalted butter
• 1/4 Cup Rice vinegar

For sauce, place the wine, vinegar, garlic, shallots, pickled and fresh ginger in a heavy duty sauce pan. Over high heat reduce the wine mixture until about 1/2 cup remains. Reduce the heat and slowly whisk in the butter making sure to maintain an even heat, do not let it get too hot or cold. Once the butter has all been incorporated strain the sauce. Return to the sauce pan and add basil marinade and soy sauce to taste. Keep warm.

For the salmon fillets, season each fillet with salt then dust with crushed peppercorns, and Jake's Tri-Tip Dry Rub. In a very large sautee pan or two smaller pans heat oil until it is smoking hot.

Place in fillets and sear each side well. If the fillets are thick you may need to put them in a 350 degree oven to finish them about 4-5 minutes depending on the thickness. To serve, place the sauce on the bottom of the plate and top with a salmon fillet. Garnish with fresh basil and pickled ginger.