Pepper Salmon
The pepper crust in this recipe proves a nice contrast to the tender salmon. We marinate the salmon in a soy marinade to moisten the dish. Originally served as part of: Pepper Salmon and Ginger Red Lentil Soup.
Ingredients
- 1½ pounds fillet salmon (rinsed)
- 1/4 cup tamari soy sauce
- 2 cloves garlic (minced)
- 4 teaspoons fresh lemon juice
- 2 teaspoons sugar
- 1 tablespoon whole black peppercorn
- 2 tablespoons olive oil
Instructions
We start by putting the soy sauce, garlic, lemon juice, and sugar, in a resealable plastic bag. We stir this and then we cut the salmon fillet into 5 portions (1 leftover!) and put these into the plastic bag. We coat the salmon well and refrigerate the salmon for about 30 minutes.
While the salmon is marinating, we put the peppercorns into a small resealable plastic bag. With our pestle, or you could use any heavy pan, we pound the peppercorns until they are coarsely ground.
When the salmon is marinated, we heat our non-stick pan with the olive oil on medium heat. We remove the salmon pieces from the marinade and dry the pieces with a paper towel. We throw out the plastic bag with the rest of the marinade. We sprinkle the coarse peppercorns onto the non-skin side of each piece and then put 3 of them pepper-side down into the heated pan. We cook for 3 minutes, flip over gently, and then continue to cook for another 3-5 minutes until done. We want a knife to just go through in the thickest part of the salmon fillet. When done, we take the salmon out of the pan with a spatula, and place on a paper towel lined plate. We let rest while we cook the rest of the salmon.
The salmon is delicious, although next time we should add ginger to the marinade!
Ingredients
- ¼ cup tamari
- 2 cloves garlic (minced)
- 4 tsp fresh lemon juice
- 2 tsp sugar
- 1½ lb salmon fillet (rinsed)
- 1 tbsp whole black peppercorns
- 2 tbsp olive oil
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Stir the tamari, garlic, lemon juice and sugar in a resealable bag. (Next time, add ginger.)
Grown-up
Cut the salmon into 5 portions, add to the bag, coat well, and refrigerate about 30 minutes. Wash up.
Kid job
Meanwhile, pound the peppercorns coarsely in a small resealable bag with a pestle or heavy pan.
Grown-up
Heat the oil in a nonstick pan over medium heat. Pat the salmon dry and throw out the bag. Press pepper onto the skinless side and cook 3 pieces pepper side down 3 minutes. Flip gently and cook 3 to 5 minutes more, until a knife just slides through. Rest on paper towels and cook the rest.