Green Peppercorn Sauce
| ¾ cup | Low-fat sour cream |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Fresh chives, finely chopped |
| 1 Tbsp | Green peppercorns, rinsed (Main) |
| 1 ½ Tbsp | Dijon mustard |
| 1 Tbsp | Lemon, finely grated rind |
Salmon
| 1 to taste | Salt & freshly ground pepper |
| 1 cup | Chardonnay |
| 4 pieces | Salmon steaks, pin bones removed (Main) |
| 1 to garnish | Chives, or dill |
Directions
- Prepare the sauce by combining all the ingredients well.
- Add more sugar or lemon juice to taste.
- Stand at room temperature for 30 minutes for flavours to develop.
- To cook the salmon, heat the chardonnay in a frying pan.
- Season. Add the salmon steaks and poach gently for five minutes.
- Remove with a slotted spatula to warmed serving plates.
- Serve with the sauce and garnish.