Name: Pepper-Encrusted Salmon with Green Sauce
Ingredients: 1 bn Fresh parsley; coarsely chopped; 1 bn Fresh basil; coarsely chopped; 1 tb Coarsely chopped fresh mint; 4 Cloves garlic; chopped; 2 tb Chopped capers; 4 Oil- or salt-packed anchovies; chopped; 1 Lemon; Zest of; 2 tb Freshly squeezed lemon juice; 2/3 c Extra virgin olive oil; Salt; Freshly ground black pepper; 6 Salmon fillets; (6-oz); 1 tb Cracked black peppercorns; 1 tb Cracked green peppercorns; 1 tb Cracked pink peppercorns; Kosher salt; 1 tb Olive oil or vegetable oil

The Lord very frequently addresses us in the character of a husband… As He performs all the offices of a true and faithful husband, so He stipulates for love and conjugal chastity from us; that is, that we do not prostitute our souls to Satan… Therefore, as the purer and chaster the husband is, the more grievously is he offended when he sees his wife inclining to a rival; so the Lord, who has betrothed us to Himself in truth, declares that He burns with the hottest jealousy whenever, neglecting the purity of His holy marriage, we defile ourselves with abominable lusts, and especially when the worship of His Deity, which ought to have been most carefully kept unimpaired, is transferred to another, or adulterated with some superstition; since, in this way, we not only violate our plighted troth, but defile the nuptial couch, by giving access to adulterers.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Caprial2	6	servings

INGREDIENTS

1	bn	Fresh parsley; coarsely chopped
1	bn	Fresh basil; coarsely chopped
1	tb	Coarsely chopped fresh mint
4		Cloves garlic; chopped
2	tb	Chopped capers
4		Oil- or salt-packed anchovies; chopped
1		Lemon; Zest of
2	tb	Freshly squeezed lemon juice
2/3	c	Extra virgin olive oil
		Salt
		Freshly ground black pepper
6		Salmon fillets; (6-oz)
1	tb	Cracked black peppercorns
1	tb	Cracked green peppercorns
1	tb	Cracked pink peppercorns
		Kosher salt
1	tb	Olive oil or vegetable oil

INSTRUCTIONS

GREEN SAUCE
To prepare the sauce, combine the parsley, basil, and mint in a large bowl.
Add the garlic, capers, anchovies, lemon zest, and lemon juice and whisk to
combine. Slowly whisk in the olive oil and season to taste with salt and
pepper. Set aside. (If not using right away, cover and refrigerate. Bring
the sauce to room temperature at least 20 to 30 minutes before using.)
To prepare the salmon, preheat the oven to 350&deg;. Combine the cracked
peppercorns in a small bowl. Season the salmon with the kosher salt and
coat with the peppercorn mixture. Heat the olive oil in a very large
ovenproof saute pan over high heat until smoking hot. Add the salmon
fillets and sear both sides well, about 2 minutes. Put the pan in the oven
and bake for 5 to 7 minutes, depending on the thickness of the fillets. To
test for doneness, insert a skewer in the fish, then remove it and touch
the tip of your lip; if it is warm, the fish is done. Alternatively, grill
the fillets on a hot grill for about 4 minutes on each side. Remove the pan
from the oven and place the fish on a serving platter. Spoon the sauce over
the top of each piece of salmon and serve hot.
Converted by MC_Buster.
Per serving: 419 Calories (kcal); 30g Total Fat; (64% calories from fat);
34g Protein; 2g Carbohydrate; 88mg Cholesterol; 146mg Sodium Food
Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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