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Regal Salmon escalopes with green peppercorn and peanut spice crust

Serves:: 2

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Ingredients

2 tablespoons green peppercorns, drained
1/4 teaspoon cinnamon
1 cup roasted peanuts
2 cloves garlic, crushed
sea salt, to taste
250g Regal Salmon Fresh Cuts Escalopes

To serve, salad made of thin slices of radishes, mungbean sprouts, Asian mushrooms, spring onions and garlic chives.

Tamarind sauce:

75g tamarind paste
1/4 cup soy sauce
1 inch piece fresh ginger, grated
juice of 1 lime
1 tablespoon sesame oil
1 red chilli, thinly sliced

Method

1. Preheat an oven grill to high. In a food processor or blender whizz together the green peppercorns, cinnamon, peanuts, garlic and salt until resembles a rough crumb. Lay the salmon pieces, with skin side down on an oven tray lined with baking paper and greased with a little cooking oil. Spread over the peanut and peppercorn mixture on top of the salmon.

2. Grill in oven for 10 minutes until crispy, keep an eye on it so the topping does not burn. Serve with tamarind sauce, and a simple salad made with spring onions, pink radishes, bean sprouts and mushrooms.

3. To make the tamarind sauce, leave the tamarind paste to soak in the soy sauce for 20 minutes. When soft place the mixture along with the ginger and sesame oil in the food processor and whizz until finely pureed. Heat through in a small saucepan and serve alongside salmon garnished with slices red chilli.