Salmon Steak au Poivre
Published September 26, 1998
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons black peppercorns
1 ⅓ cups blackberries
6 salmon steaks, each about 5 inches long and 1 ¼ inches thick
2 teaspoons coarse sea salt
6 tablespoons fresh chervil, chopped
Nutritional analysis per serving (6 servings)
6 grams carbs; 109 milligrams cholesterol; 439 calories; 8 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 27 grams fat; 3 grams fiber; 554 milligrams sodium; 41 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
- Step 2
Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
- Step 3
Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
- Step 4
Garnish each steak with the chervil and serve immediately.
Private Notes
Comments
I eat a lot of salmon and this dish is surprisingly simple and delicious. Brilliant!
How many pounds of salmon? I have e two small steaks, one much smaller than described here.
Does any other berry work for this?
I eat a lot of salmon and this dish is surprisingly simple and delicious. Brilliant!