1 tsp | peppercorns | 3 g | |
1 tbsp | coriander seeds | 4 g | |
1 tbsp | mustard seeds | 10 g | |
1 tbsp | celery seeds | 9 g | |
1/4 tsp | salt | 2 g | |
300 g | salmon fillet | ||
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | olive oil | 15 mL |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (140 g)
Amount % Daily Value |
Calories 310 |
Fat 17 g 27 % |
Saturated
4.6 g
24 % |
Cholesterol 120 mg |
Sodium 370 mg 16 % |
Carbohydrate 6 g 2 % |
Fibre 2 g 10 % |
Sugars 0 g |
Net Carbs 4 g |
Protein 32 g |
Vitamin A 8 % |
Vitamin C 3 % |
Calcium 13 % |
Iron 29 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 3 ½ |
Fats | 2 |
We all enjoyed this recipe, the crunchy crust and tender fish go well together. A good recipe for people on low-salt diet. Leave out salt (or reduce to a sprinkle) and there is still lots of flavour from the crusty spices.Works well with trout filets as well.
Variation: I have not tried this exact recipe, but it seems a little bland as some of the French reviews have stated. I have tried something very similar, but far easier and tastier I think. Spoon a nice spreadable portion of dijon mustard (this will give it tang!)over each fillet and top with steak spice(about as much as in photo, but one side only). On a baking sheet lined with foil and lightly brushed with olive oil, broil (on high and within 6 inches from top) fillets for 6-8 minutes. This is also excellent done on the grill, however you must wrap fillets in foil.
Very tasty - and the pepper adds a nice kick of heat. Feel free to use a different mix of spices and experiment. We liked this way of cooking the salmon in the pan and then finishing in the oven - it gave a nice crust and a moist finish to the fish.