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Peppercorn Crust Atlantic Salmon Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberry vinegar||1 Tablespoon|
|Red onion||1 , halved and cut into 1/4-inch strips|
|Yellow bell pepper||1⁄2 , seeded and cut into 1/4-inch strips|
|Red bell pepper||1⁄2 , seeded and cut into 1/4-inch strips|
|Mango chutney||1⁄4 Cup (4 tbs)|
|Salmon fillets||28 Ounce (4 Fillets, 7-Ounceeach, Atlantic)|
|Crushed black peppercorns||2 Tablespoon|
|Olive oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1868 Calories from Fat 536
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 412.8 mg
Sodium 1405.8 mg58.6%
Total Carbohydrates 168 g55.9%
Dietary Fiber 15.2 g60.7%
Sugars 134.9 g
Protein 164 g328.6%
Vitamin A 68.7% Vitamin C 357.6%
Calcium 28.3% Iron 87.7%
*Based on a 2000 Calorie diet
1)Preheat oven to 375 degrees F.
2)In a saucepan, mix together sugar and vinegar over medium heat. Take care not to burn it.
3)Add in bell pepper, onion and mango chutney.
4)Continue to simmer over reduced heat.
5)Take a bowl and put in contents of saucepan. Cool.
6)Smear top of salmon fillets with crushed peppercorns.
7)In a large saucepan, fry both sides of salmon over medium heat.
8)Place salmon on baking sheet and bake for 15 minutes of for around 8 to 10 minutes over medium rare.
9)On serving plates, pour in sauce and place salmon in center on top of sauce.
10)Serve hot garnished with dill sprigs.