Salmon Baked in Foil with Tangerine Juice, Tarragon and Crushed Pink Peppercorns
One of the most popular Blistering salmon dishes.
To serve 6
1.2kg salmon fillet, skinned and de-boned
- 10 tangerines
- 1 tbsp pink peppercorns, crushed
- 4 shallots, finely chopped
- 2 tbsp chopped tarragon
- sea salt and freshly ground black pepper
- 1 tbsp olive oil for brushing onto the foil
For the flavourings
Juice eight of the tangerines and pour the juice into a non-reactive saucepan. Add the pink peppercorns and shallots and bring to the boil. Simmer until the volume is reduced to a third. Leave to cool.
To wrap the fish
Follow the instructions for barbecuing salmon in foil (see our email). In this case, for the flavourings, pour the tangerine mixture onto the oiled foil and scatter with the chopped tarragon. Season the salmon well on both sides with salt and pepper before placing on top of the flavourings. You can marinade the fish up to 2 hours before cooking.
If the salmon has been refrigerated, allow time for it to lose its chill before cooking on the barbecue.
See instructions for cooking salmon in foil from our emailed instructions.
To turn the salmon out of the foil, see our email. Cut the remaining 2 tangerines into wedges and place in a bowl next to the fish. We suggest serving with vibrant Persian rice salad with pine nuts to soak up some of the delicious juices.
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