Peppercorn-crusted Salmon with Caraway-Beer Mustard
We have been working with Sarah & Toby for years; they produce delicious and quality food at The Blind Pig Kitchen, and we're honored to share this recipe of theirs with you!
Ingredients for the Caraway-Beer Mustard
2 T. Colman's Dry Mustard
6 T. Beer
1 1/2 tsp. Worcestershire sauce
1 T. caraway seeds
3 ounces malt vinegar
2 T. honey
1/2 tsp. kosher salt
3 large egg yolks
1/2 tsp. sugar
2 T. yellow and brown mustard seeds
Directions
First, combine ingredients above in the top of a double boiler. Stir ingredients continuously until thickened over simmering water. Do not whisk too vigorously, or it will become frothy. Remove from heat. Refrigerate, covered, until chilled.
Next, in a mortar and pestle or spice grinder, take your favorite whole peppercorns and grind until coarse. Put peppercorns in a shallow dish. Perhaps from our friends and neighbors at Spices Inc?
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Finally, with your Wild For Salmon Sockeye Salmon, flesh side down, gently press the salmon into peppercorns until it coats and sticks to the salmon.
In an oiled pan, over med-high heat, place salmon peppercorn/flesh side down. Cook for 4 mins. Flip and cook for an additional 1 min. (For Medium-Rare)
Remove from heat, place on plate with the Caraway-Beer Mustard and enjoy!
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