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    You are in: Home / Australian / Tasmanian Pepper Poached Salmon With Orange Recipe
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    Tasmanian Pepper Poached Salmon With Orange

    Tasmanian Pepper Poached Salmon With Orange. Photo by ~Leslie~

    1/2 Photos of Tasmanian Pepper Poached Salmon With Orange

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    French Tart's Note:

    Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. I have thought about using them to flavour salmon, Tasmania has such GOOD salmon, by adding whole pepper berries to the olive oil that is used to poach the fish. To make the dish spicier, you could sprinkle the fillets with ground pepper berries, but be warned — it tends to turn food slightly purple! Tasmania is also known for Pinot Noir as well as pepper & salmon, which is convenient, since this dish goes so well with that grape.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Finely grate 1/2 teaspoon of zest from the lemon; wrap the grated zest in plastic. Using a vegetable peeler, remove the remaining zest from the lemon in wide strips. Cut the strips into thin julienne. Squeeze 1 tablespoon of juice from the lemon.
    2. 2
      In a medium skillet, combine the olive oil with the pepper berries and the lemon julienne and bring to a boil. Simmer the oil over low heat for 20 minutes. Pour the oil through a fine strainer set over a bowl, pressing on the solids.
    3. 3
      Return the oil to the skillet and bring to a simmer. Add the salmon fillets, season with salt and pepper and simmer over moderately low heat until cooked on the bottom, about 5 minutes. Using a metal spatula, carefully turn the fillets over and cook until just opaque throughout, about 5 minutes longer.
    4. 4
      Transfer the salmon to a warmed platter or plates.
    5. 5
      Ladle out all but 1/4 cup of the olive oil and set the skillet over moderately high heat. Add the lemon juice and orange juice and boil for 1 minute. Remove the skillet from the heat.
    6. 6
      Add the grated lemon zest and gradually whisk in the butter. Season the sauce with salt, pour it over the salmon fillets and serve.

    Ratings & Reviews:

    • on June 05, 2007

      55

      If I could give this 10 stars, I would. This is a most delicious recipe for salmon, with just the right blend of flavours. Of course, I did not have Tasmanian Pepper, but I did sub in the pink and also some black peppercorns. Lemon and orange lended a distinct but subtle flavour that made this dish extra special. Thanks for posting! Made for ZWT 3!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      This was wonderful, the flavours blended so subtly and gave it a terrific depth without taking away from the salmon. Rather than use black pepper I carried on with the theme and used native Tasmanian pepper which is a green leafy sort of pepper than has some of the characteristics of normal pepper but a slightly herby taste and texture as well.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tasmanian Pepper Poached Salmon With Orange

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.2
     
    Calories from Fat 590
    80%
    Total Fat 65.6 g
    101%
    Saturated Fat 12.0 g
    60%
    Cholesterol 102.7 mg
    34%
    Sodium 115.5 mg
    4%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.6 g
    2%
    Protein 34.0 g
    68%

    The following items or measurements are not included:

    pepper berries

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