Lemon Pepper Salmon
Lemon Pepper Salmon
We bake or barbecue salmon depending on the weather. This is enough salmon for a small group of 4 people, served with sides and a starch. The flavors are big and delicious!
Lemon Pepper Salmon
Salmon can stand up to some bright and bold flavors.
Ingredients
- 1 TBSP (10 gr) shallots, finely chopped
- 2 TBSP (11 gr) capers, rinsed and drained
- 1 TBSP fresh dill (1 tsp. dried)
- ½ TBSP black pepper corns
- ¼ tsp. salt
- 1.5 lb. salmon fillet, cut into 2 pieces
- 1 TBSP olive oil
- ½ lemon zest
Instructions
- Pre heat oven to 425 or heat barbecue.
- Add black peppers to a mortar and coarsely break apart with pestle. Finely chop shallots and rinsed capers. Place in a small bowl along with dill, olive oil, and black peppers.
- Place aluminum foil on a cooking sheet or grill grate.
- Place salmon on foil, (skin side down). Sprinkle salt on salmon and spread caper/pepper mix on top.
- Zest lemon with a micro plane over the salmon and reserve remainder of lemon to serve alongside.
- Cook until opaque in the center about 10 – 13 minutes. With a hamburger flipper lift salmon from skin, plate and serve with remaining lemon wedges/slices.
Notes
Our favourite wines with this type of meal are Pinot Noir or Gamay’s. The reds stand up to the bold flavours on the salmon.
We’ve paired:
- Giant Steps Pinot Noir, Yarra Valley ($40.00)
- Louis Jadot Moulin-A-Vent Chateau des Jacques ($38.00)