Ingredients
- 4 6 oz atlantic salmon steaks
- 2 tablespoon of a1 black peppercorn sauce
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil for sautéing
- 4 6 oz atlantic salmon steaks
- 2 tablespoon of a1 black peppercorn sauce
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil for sautéing
- 4 each parsnips peeled and chopped
- 2 carrots peeled and chopped
- 1 yukon gold potato peeled and chopped
- 1 gallon lon of water
- 2 tablespoon butter
- 2 tablespoon cream cheese
- 2 tablespoon heavy cream
- 4 6 oz atlantic salmon steaks
- 2 tablespoon of a1 black peppercorn sauce
- 1 teaspoon cracked black pepper
- 1 tablespoon olive oil for sautéing
- 4 each parsnips peeled and chopped
- 2 carrots peeled and chopped
- 1 yukon gold potato peeled and chopped
- 1 gallon lon of water
- 2 tablespoon butter
- 2 tablespoon cream cheese
- 2 tablespoon heavy cream
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 1/4 head green cabbage
- 2 tablespoon extra virgin olive oil
Preparation
Baking Directions:
Marinate salmon in 2 tablespoons in A1 black peppercorn sauce for 30 minutes.
Preheat two nonstick pans to medium-high heat.
Season the salmon with the pepper.
Sear the salmon on both sides for 4-6 minutes.
Hold for 3-4 minutes and then serve over meacan dearg and cabbage and pepper gratin.
Meacan dearg: Combine water, potatoes and veggies.
Season with salt.
Bring to the boil and cook for 12-15 minutes or until the veggies are fork tender.
Remove from the stove and run through a food mill while still hot.
Mix with remaining ingredients and hold for dinner.
Tips:
Save a few bucks!!! Learn how to remove the skin from salmon and other fish and do it yourself.
With a very sharp flexible knife, start at the tail about 1½ inches in.
Place the knife and make a small cut toward the tail, being sure to not cut through the skin, now turn the knife toward the head of the fish with the blade at a 20-degree angle on the skin and under the flesh.
Now move the knife side to side with a forward motion, keeping even pressure.
Continue to do this until you have reached the end of the skin.
Lift and see how you have done!