Pepper-Crusted Salmon with Soy Drizzle
(from Tana’s recipe box)
Rich salmon takes well to a spicy black and green peppercorn coating. Sweet soy sauce (kecap manis) is an Indonesian condiment made with palm sugar; it’s available in Asian supermarkets.
CALORIES 297(43% from fat); FAT 14.3g (sat 3.3g,mono 6.1g,poly 3.7g); PROTEIN 37.5g; CHOLESTEROL 87mg; CALCIUM 54mg; SODIUM 723mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 2.2g
Source: Cooking Light May 2007 (from RecipeThing user jerseyjenny) (from RecipeThing user kbelle)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 1 tablespoon sesame seeds
- 1 tablespoon freshly ground green peppercorns
- 1 tablespoon freshly ground black pepper
- 2 teaspoons grated orange rind
- 1/2 teaspoon sea salt
- 4 (6-ounce) salmon fillets
- Cooking spray
- 4 teaspoons sweet soy sauce
Directions
- Preheat oven to 400°.
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Combine first 5 ingredients in a shallow dish. Dredge both sides of salmon in peppercorn mixture.
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Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add salmon; cook 2 minutes on each side. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Drizzle fillets evenly with soy sauce.