colour themePosted: December 20, 2009
do you ever make a meal, only for it to have an unintentional theme running through its components? that’s what happened on friday night – some nice fresh salmon, a good helping of red lentils, and a mango/chili salsa – we had a very peachy/yellowy plate.
but something that set the salmon apart was its delicious peppercorn crust, which gave it a beautiful crunch. fun tip! you know that white stuff that rises to the surface of salmon once it’s been cooked? that is the fat protein coming out of the salmon. did i just gross out a whole bunch of vegans? sorry. but that is what it is – and it’s completely harmless and not as disgusting as it may look.
so, on with dinner.
pepper-crusted salmon with red lentils and mango salsa
salmon recipe from delicious magazine, with alterations.
- 1 tbsp whole black peppercorns
- 1/2 tsp sea salt
- 2 tbsp soft brown sugar
- 2 tbsp chopped coriander leaves
- 2 salmon fillets
- 1 mango, peeled, stoned, chopped into cubes (using the hedgehog method!)
- 1/2 red chili, deseeded and finely chopped
- 1 lime, 1/2 juiced and 1/2 cut into wedges
- 1 cup red lentils, cooked
- preheat the grill to medium-high. grind the pepper, salt, sugar, and coriander in a pestle and mortar to a rough, dark green mix and press on the flesh side of each fillet.
- prepare the mango salsa but combining the mango, red chili, lime juice, and a few coriander leaves in a bowl and mix together.
- place the fish, crust-side up, on a foil-lined baking tray. grill for 8 to 10 minutes until the top has caramelised, then serve with the lentils, mango salsa, and a lime wedge.
lesson learned: unfortunately, grilling on one side only doesn’t cook the salmon very evenly, especially if you have a thick middle in the fillet. so i think next time, i would maybe pan-fry or bake the salmon, skin side up first, then add the pepper crust and grill for the remaining time to caramelise.