Peppercorn-Crusted Salmon

Crispy salmon coated with dijon mustard and freshly ground peppercorns, served with a side of roasted Brussels sprouts and quinoa. This is a great option for a Keto or Gluten Free diet.

Tips for Roasted Brussels Sprouts

We know Brussels Sprouts aren’t loved by everyone, but with a few simple tips we think even non-brussles sprouts lovers will be pleased.

1. Don’t overcrowd the pan. This will ensure that they cook evenly.
2. Do not disturb. Once you have them in the oven, leave them alone! Once your timer goes off, check them and add more time if desired.
3. Cook until crisp-tender. There’s nothing worse than mushy Brussels sprouts. Remove them from the oven when they are slightly tender, but still have a nice crunch.
4. Add bacon! Who doesn’t love bacon, right? Add 6 slices of diced Daily’s Hardwood Smoked Peppered Thick Sliced Bacon (#8465) to the pan before baking.

If you like this recipe, try these:

• Panko Herb Crusted Cod
• Creamy Shrimp Tortellini Skillet
• Feta and Herb Crusted Salmon

Crispy salmon coated with dijon mustard and freshly ground peppercorns, served with a side of roasted Brussels sprouts and quinoa.

Peppercorn-Crusted Salmon

Ingredients:

• 1 lb. Flav-R-Pac Brussels Sprouts (#6381), halved
• 1/4 cup BBF Avocado Oil (#3516)
• 1/4 tsp Regal Fine Sea Salt (#1146) and AP Table Grind Black Pepper (#1029)
• 4 Pacific Seafood Wild-Caught Sockeye Salmon Portions (#2239), thawed and patted dry
• 2 tsp Dijon mustard
• 4 tsp AP Whole Black Peppercorns (#1030), freshly ground
• 2 cups quinoa, cooked in chicken broth (#1040 base)

Instructions:

1. First, preheat oven to 400F. Then, line a Crestware Baking Sheet (#4020) with a Crestware Silicone Mat (#8436).
2. Next, toss the brussel sprouts in half the oil, and salt and pepper. Pour onto the prepared baking sheet, and bake for 20 minutes or until golden brown and slightly tender.
3. Meanwhile, heat the remaining oil in a frying pan. Brush 1/4 tsp of mustard onto each salmon fillet. Then, generously coat with freshly ground peppercorns. Place the salmon into the pan, skin side down, and cook for a few minutes until the skin is crispy. Then, add to the cookie sheet with the Brussels sprouts and bake until the salmon is flaky, about 5 minutes.
4. Serve with roasted Brussels sprouts and quinoa.

Adapted from: https://www.pacificseafood.com/recipes/crispy-peppercorn-crusted-salmon/

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