Mt Cook Salmon with Orange and Pink Peppercorns
Pink peppercorns bring a lovely festive element to this succulent roasted salmon, adding a fruity pepperiness that cuts through the richness.
Ingredients
2 Tbsp sea salt
1 side Mt Cook Salmon
Grated zest and juice of 1 orange
2 Tbsp maple syrup
1 Tbsp soy sauce
1 Tbsp sherry or white wine vinegar
1 Tbsp pink peppercorns, roughly crushed, plus a few extra to serve
½ cup flat leaf parsley, roughly chopped
¼ cup pistachios, roughly chopped
Method
Sprinkle the salmon with sea salt and leave for 30 minutes in the fridge. Rinse off the salt and pat the salmon dry.
While the salmon is salting, put the orange zest, orange juice, maple syrup, soy sauce, sherry vinegar, and pink peppercorns in a small saucepan and bring up to a simmer. Lower the heat and cook for 1 minute. Set aside to cool. If you prefer this can be done a day ahead.
Preheat the oven to 200°C. Lay the salmon, skin side down, on a baking paper-lined roasting tray. Brush with the orange dressing and bake for 10-15 mins. Once out of the oven, baste again with the remaining dressing and scatter over extra peppercorns, parsley and pistachios to serve.