Pepper Crusted Salmon
Quick and easy, this dish is great for an intimate dinner for two. Pair with a classic Chardonnay or even a nice Pinot Noir. Makes 4 servings.
4-6 oz fresh California King Salmon fillets
1/4 cup peppercorns, mixed red, green and black, lightly crushed
1/2 teaspoon coriander seeds, crushed
1/3 cup sunflower oil
Rinse salmon fillets and set aside. Combine crushed peppercorns and coriander seeds in a shallow pan. Mix well. Press the mixture gently into the salmon fillets. In a heavy fry pan, heat the sunflower oil until it is very hot. Place fillets pepper-side down in the hot oil. Saute until peppers and salmon are nicely browned. Turn fillets and finish cooking. Serve immediately with a generous garnish of fruit salsa.
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