09-24-2004, 01:31 PM
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[font "arial"]Servings: 8
[/font] [font "arial"]Ingredients:[/font][font "arial"]2 lb. Salmon loin
black peppercorns, crushed, to taste
red peppercorns, crushed, to taste
mustard seed, crushed, to taste
parsley, chopped, to taste[/font]
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[/font] [font "arial"]Instructions:[/font][font "arial"]Trim Salmon loin to create round cylinder approximately 2-1/2-x-10-in.; reserve trim for tartare. Combine peppercorns and mustard seed; roll Salmon in mixture to coat. Place Salmon in hot griswold pan; sear quickly on all sides. Remove from heat; sprinkle with parsley. Wrap tightly in plastic wrap; shock in ice water.[/font]
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[font "arial"]Servings: 8
[/font] [font "arial"]Ingredients:[/font][font "arial"]2 lb. Salmon loin
black peppercorns, crushed, to taste
red peppercorns, crushed, to taste
mustard seed, crushed, to taste
parsley, chopped, to taste[/font]
[font "arial"]
[/font] [font "arial"]Instructions:[/font][font "arial"]Trim Salmon loin to create round cylinder approximately 2-1/2-x-10-in.; reserve trim for tartare. Combine peppercorns and mustard seed; roll Salmon in mixture to coat. Place Salmon in hot griswold pan; sear quickly on all sides. Remove from heat; sprinkle with parsley. Wrap tightly in plastic wrap; shock in ice water.[/font]
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