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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?
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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The Blind Pig Kitchen is the creation and collaboration of Toby Diltz and Sarah Walzer. Sarah and Toby live on a 6 acre homestead outside of rural Benton, Pennsylvania. Utilizing their greenhouse, garden and woodland area they grow berries, vegetables, mushrooms, meat birds, laying hens, turkeys and heritage breed hogs. In 2016, they planted an orchard of over 40 berry bushes and 30 fruit trees on their property. |