Peppered Salmon

Name: Peppered Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters About mixed whole peppercorns (pink, green, white, and black); 237 milliliters firmly packed brown sugar; 1 sprig Dill; 2 or 3 dried bay leaves; 1 Tbsp minced fresh ginger; 1 Tbsp honey; 118 milliliters About apple or hickory wood chips; 2 slices or 3 thin red onion slices; 1 fillet salmon fillet with skin (2 1/2 to 3 lb.; 1 to 1 1/2 in. thick); 6 Tbsps salt; 1 teaspoon crushed whole allspice

Peppered Salmon is a gluten free, dairy free, and pescatarian recipe with 10 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 140 calories. A mixture of peppercorns, firmly brown sugar, bay leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a 1- to 1 1/2-quart pan, bring 1 1/2 cups water, sugar, salt, ginger, bay leaves, and allspice to a boil. Stir until sugar dissolves.

Ingredients you will need

Bay Leaves

Allspice

Ginger

Sugar

Water

Salt

Equipment you will use

Frying Pan

Remove from heat and let cool slightly.

Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed 12- by 15-inch pan.

Ingredients you will need

Salmon Fillets

Equipment you will use

Frying Pan

Pour sugar-salt mixture over salmon. Cover pan tightly and chill fish at least 4 or up to 24 hours, occasionally spooning brine over the fish.

Ingredients you will need

Salmon

Brine

Sugar

Fish

Salt

Equipment you will use

Frying Pan

Mound 16 charcoal briquets on the firegrate of a barbecue with a lid and ignite briquets. Or turn gas grill to high heat and close lid.

Equipment you will use

Grill

Meanwhile, add peppercorns to enough hot water to make them float; soak at least 15 minutes. Also add wood chips to enough warm water to make them float; soak at least 15 minutes.

Ingredients you will need

Peppercorns

French Fries

Water

Drain fish and discard brine. Rinse fish with cool water and pat dry. Set fish, skin side down, on a large sheet of foil; cut foil to fit outline of fish.

Ingredients you will need

Brine

Water

Fish

Equipment you will use

Aluminum Foil

Rub honey over top of fish.

Ingredients you will need

Honey

Fish

Dry Seasoning Rub

Drain peppercorns and pat evenly onto fish to set them lightly in place.

Ingredients you will need

Peppercorns

Fish

When coals are dotted with gray ash, in about 20 minutes, push half to each side of firegrate.

Drain wood chips and scatter 2 tablespoons on each mound of coals. For gas grill, put 1/4 cup chips in a foil pan and set over heat. Cover barbecue, and heat until chips start to smolder, about 10 minutes.

Ingredients you will need

French Fries

Equipment you will use

Grill

Aluminum Foil

Frying Pan

Set grill 4 to 6 inches above the firegrate.

Equipment you will use

Grill

Place salmon on foil in center of grill (not directly over coals); if using gas, turn to lowest setting and adjust for indirect heat (parallel to sides of salmon, not beneath the fish).

Ingredients you will need

Salmon

Fish

Equipment you will use

Grill

Aluminum Foil

Set an oven thermometer on top of the center of the fish. Cover barbecue. For charcoal, open vents 1/4 inch, and after 30 minutes add 3 briquets to each mound of coals; repeat every 30 minutes of cooking.

Ingredients you will need

Fish

Equipment you will use

Kitchen Thermometer

Oven

Check thermometer often to be sure temperature stays about 16

Equipment you will use

Kitchen Thermometer

If temperature drops, open vents for charcoal slightly, or turn up heat on gas grill. If temperature rises, close 1 or 2 of the vents, or open lid of gas grill, then prop open slightly.

Equipment you will use

Grill

Add wood chips as needed to produce a faint, steady stream of smoke. Moisture that accumulates on fish will evaporate. Cook salmon until a thermometer inserted in center of thickest part reads 140, from 1 hour to 1 hour and 15 minutes.

Ingredients you will need

Salmon

French Fries

Fish

Equipment you will use

Kitchen Thermometer

Using wide spatulas, slide fillet with foil onto a rimless baking sheet, then slide fish from sheet onto a platter.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Spatula

Aluminum Foil

Serve salmon warm, cool, or chilled.

Ingredients you will need

Salmon

Garnish with onion and dill.

Ingredients you will need

Onion

Dill

Cut fish across grain into wide slices or bite-size chunks; lift fish off skin.

Ingredients you will need

Grains

Fish

Equipment

Ingredients

Servings:

79milliliters

About mixed whole peppercorns (pink, green, white, and black)237milliliters

firmly packed brown sugar 1sprig

Dill 2

or 3 dried bay leaves 1Tbsp

minced fresh ginger 1Tbsp

honey 118milliliters

About apple or hickory wood chips 2slices

or 3 thin red onion slices 1fillet

salmon fillet with skin (2 1/2 to 3 lb.; 1 to 1 1/2 in. thick)6Tbsps

salt 1teaspoon

crushed whole allspice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.