Tasmanian Pepper Poached Salmon With Orange

"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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photo by Leslie photo by Leslie
photo by Leslie
photo by Peter J photo by Peter J
Ready In:
1hr 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Transfer the salmon to a warmed platter or plates.
  • 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.
  • Add the grated lemon zest and gradually whisk in the butter. Season the sauce with salt, pour it over the salmon fillets and serve.

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Reviews

  1. 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!
     
  2. 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.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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