Pepper Crusted Salmon Quick and easy, this dish is great for an intimate dinner for two. Pair with a classic Chardonnay or even a nice Pinot Noir. Makes 4 servings.
Ingredients
4-6 oz fresh California King Salmon fillets
1/4 cup peppercorns, mixed red, green and black, lightly crushed
1/2 teaspoon coriander seeds, crushed
1/3 cup sunflower oil
Directions
Rinse salmon fillets and set aside. Combine crushed peppercorns and coriander seeds in a shallow pan. Mix well. Press the mixture gently into the salmon fillets. In a heavy fry pan, heat the sunflower oil until it is very hot. Place fillets pepper-side down in the hot oil. Saute until peppers and salmon are nicely browned. Turn fillets and finish cooking. Serve immediately with a generous garnish of fruit salsa.
Click here for stories and video about Aquaculture.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
