• Salmon With Pink Peppercorn Citrus Sauce

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  • 1 tablespoon unsalted margarine or pareve butter substitute
    1 (4- to 5-pound) side of skinless salmon, bones removed
    1 medium lime
    Cayenne pepper, to taste
    1 3/4-inch piece peeled ginger root,
    2 teaspoons sherry vinegar
    2 teaspoons pomegranate juice
    2 teaspoons pink peppercorns
    1/4 tablespoon ground ginger
    1/4 teaspoon salt, plus more to taste
    1/8 teaspoon celery seed
    1/4 jalapeno pepper, stemmed, seeded and minced (optional; 1 teaspoon)
    1/4 cup olive oil
    1 medium lemon
    1 medium orange
    1 large Texas ruby red grapefruit
    Leaves from 2 to 3 stems cilantro, cut into chiffonade (2 tablespoons)
    Freshly ground black pepper, to taste
    Pomegranate seeds, for garnish (available vacuum-packed)
    Preheat oven to 450 F.
    Tear off a large piece of aluminum foil that is 4 inches longer than length of the salmon.
    Use the margarine to grease foil's shiny side, then place fish in foil's center (with what would have been skin side down).
    Peel the lime so zest comes off in one strip; cut zest into very thin strips (julienne); place them in a small glass dish. Cover with water and microwave on HIGH for 45 seconds to soften. Section the lime and cut sections into a medium dice (see note); set aside
    Season fish lightly with the cayenne pepper. Cut off 1 inch of the ginger root and grate it to yield 2 to 3 teaspoons. Sprinkle ginger over fish, then scatter julienned lime zest on top.
    Bring foil's long edges together, folding them 2 times to seal tightly; leave a little head space for steam that will rise from fish. Fold ends as you would ends of a present, then over twice to seal edges
    Place foil packet on a rimmed baking sheet and bake for 16 to 20 minutes. Remove from oven and immediately open foil or fish will continue to cook. If salmon looks undercooked in spots, re-seal foil loosely and return to oven for 5 minutes.
    While fish is cooking, combine the sherry vinegar, pomegranate juice, pink peppercorns, ground ginger, 1/4 teaspoon salt, the celery seed and jalapeno pepper in a medium bowl. Cut remaining piece of ginger root into julienne to yield 2 teaspoons and add to bowl. Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.
    Section the lemon, orange and grapefruit and cut flesh of each into a medium dice. Combine with reserved lime and the cilantro. If serving fish immediately, add vinaigrette to fruit mixture and spoon sauce over salmon fillet. Season with salt and the pepper to taste. If serving fish at room temperature, do not combine fruit with vinaigrette until just before you serve fish. Garnish with the pomegranate seeds, if desired.
    Makes 8 servings.
    NOTE: To section citrus, use a large chef's knife to slice off both ends of fruit. Stand fruit on 1 end and slice downward along curve of fruit, cutting away both peel and pith but leaving as much fruit as possible. Using a paring knife, cut between sections to detach each section of fruit from its surrounding membrane.
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