Today I am compelled to cook my favourite….salmon! I LOVE salmon in many forms but one of my favourites by far is grilled salmon fillet.
This lovely recipe not only has grilled salmon as the star of the show but pink peppercorns in a tartar sauce. WOW! A fantastic combination that is not only guest worthy but totally doable any day of the week.
The pink peppercorn is not actually a peppercorn but rather a ripe berry of the Brazilian pepper tree. They have a mild peppery taste and pair well with seafood. I won’t lie, pink peppercorns, along with green peppercorns and countless other food items are no where to be found in my little corner of the world. Thankfully I have AMAZON! The pink beauties that I have actually came all the way from the UK, free shipping too! How is a gal to resist?
- 1/3 cup sour cream
- 1/3 cup mayonaise
- 2 Tbsp red onion finely diced
- 2 Tbsp italian parsley finely chopped
- 1 Tbsp capers finely chopped
- 1 tsp pink peppercorns crushed
- 1/2 tsp red wine vinegar
- 1 tsp lemon juice
- pinch cracked black pepper
- 1 Tbsp olive oil
- 4 6-8 oz salmon fillets
- pinch cracked black pepper
- pinch cracked sea salt
- Combine all ingredients in a medium size bowl, cover and allow to rest 24 hours to allow the peppercorns to soften and meld the flavours.
- Heat grill to medium high and spray with non stick spray. Rub salmon fillets with olive oil and season with cracked black pepper and sea salt.
- When grill is hot, grill salmon fillets for 3-4 minutes per side depending on thickness. Remove from grill and serve immediately with pink peppercorn tartar sauce.
Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998
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