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Peppered Atlantic salmon with meacan dearg and cabbage and pepper gratin

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Salmon
  • 4 6 oz atlantic salmon steaks
  • 2 tablespoon of a1 black peppercorn sauce
  • 1 teaspoon cracked black pepper
  • 1 tablespoon olive oil for sautéing
Meacan dearg
  • 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
Sauteed cabbage and pepper gratin
  • 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!

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