Lemon-pepper-crusted Salmon

The Atlantic Salmon is one of the most popular fishes. It is tasty cooked as well as raw. Our celebrity chef Ralph Schelling is giving it a surprising and innovative twist that results in an extremely flavourful and addicting sensation.

This recipe is ideal for 4 people as a main dish.

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Ingredents

Fish:
800 g fresh salmon fillet
2 tablespoons black peppercorns
2 tablespoons pink peppercorns
2 tablespoons mustard seeds
1 lemon (juice and zest)
100 ml olive oil
Sea salt
Seasonal vegetables (for serving)

Sauce:
80 g mustard
1 tablespoon apple cider vinegar
1 tablespoon raw sugar
60 ml olive oil
½ bunch dill, chopped

Method

Fish:
Clean the salmon fillet and remove any bones if necessary.
Coarsely crush the peppercorns and mustard seeds in a mortar. Mix in the lemon zest and two-thirds of the olive oil to make a marinade.
Rub the marinade over the fillet and press it onto the fish.
Heat the remaining oil in a pan over medium heat. Place the fillet in the pan with the peppered side down. You can add some vegetables to the pan if desired.
After about 2 minutes, flip the fillet and let it sit in the pan for another 2–3 minutes, leaving the inside slightly translucent (glassy).
Carefully slice the salmon into portions using an electric knife and season with a bit of salt.

Sauce:
Mix mustard, vinegar, and sugar together.
Slowly drizzle in the olive oil, whisking continuously (similar to making mayonnaise), to form a smooth sauce.
Stir in the chopped dill.