Salmon with Green Peppercorn Sauce
from "Salmon Bonne Femme" Bon Appetit, June 1982

Bonne femme means prepared in simple style. From 1815-25; French à la bonne femme literally, "in the manner of a good housewife."

1 1/2 lb salmon fillet (steaks are a valid substitute)
3 shallots, chopped
3 T white wine vinegar or cider vinegar
4 T Dijon mustard
1 T green peppercorns in brine, finely chopped / crushed
1 C whipping cream
5 T butter
salt
pepper

Melt 3 T butter in large skillet. Add salmon and saute until nearly cooked through. Remove salmon and set aside.

Add shallots to the pan and saute until they start to soften. Add vinegar scraping brown bits from the bottom of the pan. Stir until slightly reduced. Whisk in green peppercorns and mustard. Slowly whisk in cream.

Add remaining 2 T butter 1 T at a time whisking until fully incorporated. Add salt and pepper to taste.

Return salmon (and any juices) to the pan and heat through. Serve with rice and onions as a side for the extra sauce.