Smoky Salmon

Sesame Peppercorn Crusted Salmon

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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon black or white sesame seeds, or a combination
  • 1/2 tablespoon black, white, pink or green crushed peppercorns, or a combination
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 2 (4-ounce) skinless salmon fillets
  • 1 whole lemon, cut into 8 wedges
  • Olive oil spray

Method
 

  1. Preheat the oven to 375°F. 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.
  2. Arrange the salmon in the prepared casserole dish so that the fillets do not touch. Squeeze 2 of the lemon wedges over the salmon so that the juice is evenly distributed.
  3. 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 refrigerate and crumble it on a salad to take to work.

Notes

Each serving has: 252 calories, 24 g protein, 5 g carbohydrates, 14 g fat, 2 g fiber, 78 mg sodium.
Chef’s Tip: before you cut the lemon, roll it on the counter applying pressure to it — this helps release the juice so it’s easier and less messy to squeeze. Grind the pepper in a coffee grinder for ease (a grinder used specifically for spices is worthwhile so your coffee doesn’t taste like spices and vice versa).