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?

 

Grilled Salmon with Pink Peppercorn Tartar Sauce
Grilled Salmon with Pink Peppercorn Tartar Sauce
Print Recipe
A simple yet elegant way to prepare salmon.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Grilled Salmon with Pink Peppercorn Tartar Sauce
Grilled Salmon with Pink Peppercorn Tartar Sauce
Print Recipe
A simple yet elegant way to prepare salmon.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Ingredients
Tartar Sauce
Servings: people
Instructions
Tartar Sauce
  1. 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.
Salmon Fillets
  1. 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.
  2. 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 Notes

Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998

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