BLACK PEPPER
WILD SALMON
WITH FENNEL
AND APPLES
SERVES: 4
INGREDIENTS
4 tbsp coarsely crushed
black peppercorns
4 (120-180g) skinless wild
salmon fillets
2 tbsp olive oil
1 bulb fennel, fronds removed
and bulb thinly sliced
1 yellow apple, thinly sliced
1 medium orange, peeled
and cut into segments
Juice of 1 lemon
1 tsp chopped chives
1 tbsp avocado oil
DIRECTIONS
- Heat grill to medium. On a
flat plate or sheet pan, evenly
disperse peppercorns. Push
salmon fillets firmly into the
peppercorns so that they are
imbedded into flesh. - Drizzle olive oil over
salmon. Place fillets on grill
peppercorn-side down. Grill
for 3 minutes, then flip and
grill for another 3 minutes,
or until fish starts to flake
when pierced with a fork. - In a bowl, combine fennel,
apple, orange, lemon juice,
chives, and avocado oil. Serve
fillets with fennel mixture.
PER SERVING
Calories: 200, Fat: 12g, Carbs: 15g,
Protein: 8g
HOT FACT
Wild salmon has
more nutrition than
its farm-raised
counterpart,
including higher
levels of B12.