Thursday, June 30, 2011

Peppercorn Crusted Salmon

Peppercorn Crusted Salmon
4 Servings

4 salmon fillets, 6 ounces each
¼ cup whole peppercorns
¼ cup Dijon mustard

To crush the peppercorns, put them in a plastic bag and smash them to bits with a rolling pin or mallet.  Then dump the cracked peppercorns on a plate.
Using a pastry brush (designated for seafood), paint both sides of the filet with mustard, and then roll it in the peppercorns until both sides are coated.
Heat grill, when grill is hot wipe the rack with oil to prevent sticking and place filets on grill.
Grill for 5 minutes on the first side, then turn and grill 5 – 6 minutes on the second side.

Note:  There's a delicate balance between perfectly cooked fish and overcooked fish.
First of all, remember the principle of residual heat: an item will hold heat when it's removed from the heat source, continuing to cook for several minutes.
For best results, cook fish until it's almost done, then remove it from the heat source and let it stand for a few minutes to finish cooking.

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