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Pepper-Crusted Salmon with Soy Drizzle

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.

Cooking Light MAY 2007

  • Yield: 4 servings (serving size: 1 fillet and 1 teaspoon soy sauce)

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.

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
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Pepper-Crusted Salmon with Soy Drizzle Recipe

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