Seafood > Salmon

Pink Peppercorn Crusted Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup pink peppercorns
- 1/4 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Food processor or mortar and pestle
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a food processor or mortar and pestle, grind the pink peppercorns until coarsely ground.
3. In a small bowl, mix together the ground pink peppercorns, panko breadcrumbs, chopped parsley, and a pinch of salt and pepper.
4. In another small bowl, whisk together the Dijon mustard, honey, and olive oil.
5. Season the salmon fillets with salt and pepper.
6. Brush the mustard mixture over the top of each salmon fillet.
7. Press the pink peppercorn mixture onto the mustard-coated side of each salmon fillet.
8. Place the salmon fillets on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.


Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 11g
Protein: 40g
Sodium: 500mg

Substitutions for ingredients:
- If you can't find pink peppercorns, you can use black peppercorns instead.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- If you don't have fresh parsley, you can use dried parsley or another fresh herb, such as dill or chives.
- If you don't have Dijon mustard, you can use whole grain mustard or yellow mustard.
- If you don't have honey, you can use maple syrup or agave nectar.

Variations:
- You can use this same crust recipe on other types of fish, such as halibut or cod.
- You can add a squeeze of lemon juice to the mustard mixture for a tangy flavor.
- You can add a pinch of cayenne pepper to the pink peppercorn mixture for a spicy kick.

Tips and tricks:
- Make sure to press the pink peppercorn mixture onto the salmon fillets firmly so that it sticks well.
- If the crust starts to brown too quickly in the oven, cover the salmon with foil.
- Serve the salmon with a side of roasted vegetables or a simple salad.

Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the salmon, place it in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the salmon on a bed of quinoa or rice.
- Garnish the salmon with a sprig of fresh parsley or dill.
- Serve the salmon with a wedge of lemon on the side.

Garnishes:
- Fresh parsley or dill
- Lemon wedges

Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- A light beer, such as a pilsner or wheat beer

Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A simple salad with mixed greens and a vinaigrette dressing

Troubleshooting advice:
- If the crust is not sticking well to the salmon, try brushing the mustard mixture on more evenly or pressing the pink peppercorn mixture on more firmly.
- If the salmon is overcooked, reduce the cooking time or lower the oven temperature.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish.

Food history:
Pink peppercorns are not actually true peppercorns, but rather a dried berry from a South American tree. They have a mild, fruity flavor and are often used in French cuisine.

Flavor profiles:
The pink peppercorn crust adds a slightly sweet and fruity flavor to the salmon, while the Dijon mustard and honey mixture adds a tangy and sweet flavor.

Serving suggestions:
Serve the salmon hot out of the oven with your favorite side dishes and a glass of wine or beer.

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Taste: Savory, Tangy, Spicy, Citrusy, Herbal