From Shirley
Make the Brine: Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Can be prepared 3 days ahead. Cover and chill.)
Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
Preheat oven to 350 F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
Spread top of each salmon fillet (or in my case, the whole big fillet) with 2 tsp. honey (or in my case, all of the honey). Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
** Notes from Shirley:
1. I don�t use individual fillets, I buy a whole big salmon fillet that takes up an entire fish serving platter
2. If you can�t find the various colors of peppercorns, use black instead
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 1 | ||
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Calories: 40 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 90.1mg | 2 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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