Sesame Peppercorn Crusted Salmon
1 tablespoons black or white sesame seeds, or a combination (black look really stylish)
1/2 tablespoon black, white, pink or green crushed peppercorns, or a combination
1/4 teaspoon garlic powder (or more if you don’t have a date)
pinch of salt
2 4-ounce skinless salmon filets
1 whole lemon cut into 8 wedges
olive oil spray
Preheat the oven to 375 degrees. Lightly spray a small casserole or baking dish with olive oil spray. In a medium shallow bowl, mix the sesame seeds and peppercorns. Season both sides of salmon with garlic and salt, then dip it into the sesame mixture to coat it. Then arrange the salmon in the prepared casserole dish so that the filets do not touch. Squeeze 2 of the lemon wedges over pices of the salmon so that the juice is evenly distributed. Transfer the dish to the lower oven rack and bake the salmon until it is cooked through, about 12-15 minutes. Serve it hot with the remaining lemon wedges or put it in the refrigerator and crumble it on a salad “to go” to work tomorrow.
Makes 2 servings.
Each serving has: 252 calories, 24g protien, 5g carbohydrates, 14 g fat, 2 g fiber, and 78 mg sodium
Chef’s Tip: Before you cut the lemon, roll it on the counter applying pressure to it. This will help to release the juice so that it is easier and less messy when you squeeze it.
Chef’s Tip: Grind the pepper in a coffee grinder for ease; investing in one that is used specifically for spices is worthwhile to keep your coffee from taking like spices and your spices from tasting like coffee.