Salmon With Peppercorns Recipes

MARINATED SALMON SEARED IN A PEPPER CRUST

Steps:

• In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
• Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

SMOKED HONEY-PEPPERCORN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place salmon in a large resealable plastic bag; carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally., Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns., Add wood chips to grill according to manufacturer's directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes.

POACHED SALMON WITH GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE

Steps:

• In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.
• Make the sauce while the salmon is poaching:
• In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
• Serve the salmon with the sauce, the onion ribbons, and the potatoes.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

PAN-SEARED SALMON WITH CAPERS AND GREEN PEPPERCORNS

Steps:

• Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
• Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
• Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.

SALMON WITH SESAME-PEPPERCORN CRUST

Steps:

• Preheat oven to 350°F. Lightly grease large baking sheet. Combine sesame seeds and peppercorn mix in sealable plastic bag. Crush with mallet. Squeeze juice from lemon quarters onto both sides of salmon. Season both sides of salmon with dillweed, garlic powder, peppercorn mixture and salt. Arrange salmon on prepared baking sheet. Dot with butter.
• Bake until fish is cook through, about 15 minutes. transfer to plates.

PEPPERCORN-CRUSTED SALMON WITH WHITE WINE BUTTER SAUCE

Steps:

• For salmon:.
• Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
• Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
• Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
• Meanwhile, prepare sauce.
• Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
• Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

ROASTED SALMON WITH PEPPERCORN SAUCE

Steps:

• Preheat the oven to 350 degrees.
• 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.
• Press peppercorn mixture onto one side of each salmon fillet.
• 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.
• 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.
• 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.

SALMON WITH PEPPERCORNS

Steps:

• Cut the salmon fillet slightly on the bias into four pieces of equal weight. Set aside.
• Peel the onions and cut them crosswise in half. Cut the half into quarters. Cut the quarters into 1-inch cubes. There should be about 5 1/2 cups.
• Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces. Cover. Cook over moderately high heat, stirring occasionally, about 15 minutes. The onions will start to brown. Uncover and add the vinegar. Cook briefly until the vinegar is almost evaporated and then stir in the honey. Cover tightly. Cook 10 minutes.
• Sprinkle the salmon pieces with salt. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
• The salmon may be cooked on a grill or under the broiler. Preheat the grill or the broiler to high. If the fish is to be broiled, place the pieces skin side down on a baking sheet. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat. Leave the broiler door partly open. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more. If the salmon is to be grilled, place the pieces on the grill skin side down. Cook about 3 minutes and turn the pieces; cook about 3 minutes more. Transfer the fish to a warm platter.
• Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs. When the mixture starts to bubble, pour it over the salmon pieces. Serve the salmon with equal portions of the onions on the side.