Ingredients
- 4 tablespoons black peppercorns
- 1 ⅓ cups blackberries
- 6 salmon steaks, each about 5 inches long and 1 1/4 inches thick
- 2 teaspoons coarse sea salt
- 6 tablespoons fresh chervil, chopped
- Nutritional Information
Nutritional analysis per serving (6 servings)
1059 calories; 72 grams fat; 30 grams saturated fat; 4 grams trans fat; 33 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 91 grams protein; 280 milligrams cholesterol; 937 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- 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.
- 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.
- Garnish each steak with the chervil and serve immediately.
About 40 minutes
Dining and Cooking