Salmon With Peppercorns Food

SALT AND PEPPER SALMON

Steps:

• Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
• Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
• Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
• Transfer the salmon to a platter and serve with the Smashed Potatoes.
• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

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.

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.

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.

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.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

ROASTED SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE

Steps:

• Season the salmon lightly with salt, brush the top with a little melted butter, and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
• Preheat the oven to 500 degrees F.
• Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain into a clean pan. Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
• Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
• Presentation: Divide the sauce amoung 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top.
• 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
• 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons (1-ounce) unsalted butter
• Freshly ground white pepper
• Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes.
• Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
• Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
• Yield: about 2 1/2 cups
• (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

ROAST SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE

Steps:

• Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
• Preheat the oven to 500 degrees F.
• Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
• Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
• Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top.
• Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: about 2 quarts
• Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
• Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
• Yield: about 2 1/2 cups

BAKED SALMON WITH HERBS & CRUSHED RED PEPPER

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dressing for later use. Whisk remaining dressing with crushed pepper and 1/4 cup parsley until blended
• Place fish, skin side down, on parchment-covered baking sheet; brush with reserved dressing.
• Bake 17 to 19 min. or until fish flakes easily with fork, brushing with dressing mixture after 12 min.
• Sprinkle with remaining parsley and capers. Serve with lemon wedges.

SALMON WITH FENNEL, BELL PEPPER, AND OLIVES

Steps:

• Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

SALMON FILLETS IN DILL-PEPERONCINI CREAM SAUCE

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter.
• Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges.

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.

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.

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.

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.

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.

LEMON-PEPPER SALMON

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

PEPPER- AND CORIANDER-COATED SALMON FILLETS

Steps:

• Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
• Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.

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.

SALMON WITH PINK PEPPERCORN TARTAR SAUCE

Steps:

• Combine first 6 ingredients in small bowl. Season with salt and pepper. Cover and refrigerate at least 1 day. (Can be prepared 4 days ahead. Keep refrigerated.)
• Preheat broiler. Spray 2 rimmed baking sheets with vegetable oil spray. Cut salmon crosswise into 1/4-inch-thick slices. Arrange slices in single layer on baking sheets. Sprinkle with salt and pepper. Working in batches, broil until salmon is just opaque in center, about 2 minutes (do not turn salmon over). Cover; chill until cold, at least 1 hour or overnight.
• Arrange salmon slices on platter. Serve salmon chilled or let stand up to 1 hour at room temperature. Pass tartar sauce separately.