Broiled Salmon With Cracked Black Pepper Crust Ove Food

LEMON & BLACK PEPPER CRUSTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
• While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
• When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

CRACKED BLACK PEPPER SALMON

Steps:

• Spread 1/2 the black pepper on a plate.
• Smear 1 tsp olive oil over one side of the salmon fillets.
• Lay the fillet, oiled side down in the pepper.
• Lift and put on a baking sheet, peppered side up.
• Repeat the process with the second fillet.
• Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

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.

SEARED TUNA IN BLACK PEPPER CRUST

Steps:

• Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
• Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
• Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
• Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
• Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.

BROILED SALMON WITH CRACKED BLACK PEPPER CRUST OVE

Steps:

• Peel potatoes, bake in 350 oven for 45 minutes, add milk and garlic and mash. Peel carrots and julienne into 2-inch matchsticks Cut celery into 2 inch matchsticks Melt butter, add lemon juice and capers and simmer Place peppercorns in plastic bag and break up into smaller pieces with mallet, sprinkle over skin side of salmon and press into skin. Broil salmon until done about 6 minutes. Place one scoop of potatoes on center of plate, top with 1/4 of the celery and carrots, place one salmon fillet on top, spoon lemon butter caper sauce on top and, garnish with parsley.