Tasmanian Pepper Poached Salmon With Orange

70 mins (prep 20, cooking 50)
8 ingredients
4 servings
Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. I have thought about using them to flavour salmon, Tasmania has such GOOD salmon, by adding whole pepper berries to the olive oil that is used to poach the fish. To make the dish spicier, you could sprinkle the fillets with ground pepper berries, but be warned — it tends to turn food slightly purple! Tasmania is also known for Pinot Noir as well as pepper & salmon, which is convenient, since this dish goes so well with that grape.

Categories:  served-hot , australian , fish , taste~mood , spicy , <-4-hours , south-west-pacific , time-to-make , holiday , lunch~snacks , presentation , main-dish , seafood , salmon , freshwater-fish , saltwater-fish , savory ,
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Serving Size (61.9 g)
Servings 4
Amount per Serving
Calories 522.89 Calories from Fat 532.35
% Daily Value *
Total Fat 59.15g 364.0%
Saturated Fat 8.17g 163.35%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1.18mg 0.2%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.59mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pink peppercorns, skinless salmon fillets, freshly ground black pepper, fresh orange juice, cold unsalted butter