Pepper-Crusted Salmon with Soy Drizzle
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.
Yield: 4 servings (serving size: 1 fillet and 1 teaspoon soy sauce)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 297
- Calories from fat: 43%
- Fat: 14.3g
- Saturated fat: 3.3g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 3.7g
- Protein: 37.5g
- Carbohydrate: 2.2g
- Fiber: 1g
- Cholesterol: 87mg
- Iron: 1.1mg
- Sodium: 723mg
- Calcium: 54mg
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
Preparation
- Preheat oven to 400°.
- Combine first 5 ingredients in a shallow dish. Dredge both sides of salmon in peppercorn mixture.
- 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.
Pepper-Crusted Salmon with Soy Drizzle Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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