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Sean
Kelly’s
Salmon with Peppercorn Crust |
| Kelly’s
Steak and Seafood |
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Ingredients
4 salmon steaks (7 1/2 oz.-8 oz. portion)
8 oz. ginger-allspice brine (recipe follows)
1 oz. peppercorn crust (recipe follows)
2 tsp. honey
2 oz. red onions, pickled
4 oz. beurre blanc sauce
2 tsp. dill—fresh, coarse chopped
4 lemon slices
Ginger-Allspice Brine
6 oz. water
1 1/2 tsp. salt
5 1/2 Tbsp. brown sugar
1/2 Tbsp. ginger
1 small bay leaf
1 1/2 tsp. Liquid Smoke
1/2 tsp. allspice
Combine all ingredients in a sauce pot and bring to simmer over
medium high heat. Remove and let cool to room temperature.
Peppercorn Crust
1 tsp. green peppercorns
1 tsp. pink peppercorns
1/2 tsp. black peppercorns
1 Tbsp. ginger-allspice brine
1. Crush and crack the whole peppercorns in a food processor
or with the bottom of a sauce pot.
2. Place the brine and the cracked peppercorns into a sauce pot.
Bring to a simmer and remove from heat. Let steep for 15 minutes.
Place the peppercorns in a wire mesh strainer to strain off the
excess brine.
3. Transfer into a food processor and process until mixture has
a medium coarse texture.
Directions:
1. Place the salmon steaks into the brine and let marinade for
6-8 hours. Remove from the brine and transfer onto wire racks
with drip-catch pan. Refrigerate steaks uncovered overnight (10-12
hours).
2. Brush the top of each steak with honey. Then spread the peppercorn
crust evenly over the top.
3. Place each salmon steak onto a sizzle platter sprayed with
a pan coating and bake in a 450° oven for 8-10 minutes, until
an internal temperature of 120° is achieved.
4. Remove and transfer the steaks onto a heated plate. Drizzle
beurre blanc over the top of each salmon steak. Mound the pickled
onions on the top center of the steak, letting the excess fall
down the sides.
5. Sprinkle the top with chopped dill. |
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