There are two words that best describe this dish: delicious and, well, pink.
Pink salmon. Pink grapefruit. Pink peppercorns.
Pink peppercorns are not true peppercorns but actually the dried berries from the Baies rose plant. They’re cultivated in Madagascar and imported via France, so they’re not exactly cheap (but not nearly as expensive as, say, saffron). They have a beautiful, bright pink color and pungent odor, but are slightly sweet and a marvelous addition to seafood dishes. You can buy them brined, in jars, but I purchase them dried – they last longer and require no refrigeration that way. Though there was once widespread controversy regarding their safety, the sale of pink peppercorns is once again allowed in the United States. They should not, however, be confused with pink berries (also referred to as peppercorns) from an ornamental plant in Florida and California that can cause severe allergic reactions if eaten.
But enough of the lecture; let me just repeat: this is delicious.
I’ve actually made this glaze twice – once for shrimp that we grilled, and for wild-caught sockeye salmon I made us for lunch one day when we had no leftovers. Both dishes came together really quickly, but for ease of preparation the salmon wins hands-down (there’s no grill or skewers involved, for one thing). And when you consider that salmon is our least favorite of fishes and we absolutely loved this, well, there you go.
Fast. Delicious. Healthy.
It doesn’t get much better than that.
- 16 ounces salmon steaks (four 4-ounce steaks), preferably wild-caught
- salt and freshly ground black pepper
- 1 tablespoon ghee or clarified butter
- 1 large grapefruit, juiced
- pinch salt
- 1 tablespoon honey
- 1 tablespoon pink peppercorns, crushed
- 1 tablespoon butter
- Heat the grapefruit juice in a medium saucepan over high heat until boiling. Reduce the heat slightly and add the salt, honey and peppercorns. Continue cooking, stirring frequently, until the mixture has reduced by half and
- becomes slightly syrupy. Stir in the butter until melted; remove from the heat and set aside.
- Sprinkle the salmon steaks with the salt and pepper. Heat a large, heavy skillet over high heat until almost smoking. Add the ghee and when it has melted and coated the bottom of the pan, place the salmon in the skillet
- in a single layer, skin side up. Sear for 2 to 3 minutes, then carefully flip. Reduce the heat to medium and continue cooking, basting the fish with the grapefruit glaze, until the fish is cooked through and flakes easily with a
- fork, another 5 to 7 minutes.
- Garnish the salmon with a few more pink peppercorns and serve immediately.
- Nutrition (per serving): 259 calories, 12.2g total fat, 75.4mg cholesterol, 200.8mg sodium, 477.7mg potassium, 12.1g carbohydrates, 1.5g fiber, 8.6g sugar, 24.9g protein.