Pepper Crusted Salmon - Dill Mustard Sauce

During the summer, we usually grill every day.  However, this week's scorching heat was unbearable, and while we were in the middle of preparing our salmon, one of those sudden, intense thunderstorms struck. We were left with two options - dodge the lighting outside (not an option!) or cook inside. We chose the latter (Duh) and made our favorite salmon recipe - Black Pepper Crusted Salmon with Dill Mustard Sauce. The aroma of the juicy, tender salmon fillets coated with freshly cracked black pepper was irresistible, and the tangy, creamy Dill Mustard Sauce complemented the dish perfectly.

Black Pepper Crusted Salmon - grill or not!!!

Another reason to cook inside is because of Frank. He's one of the most beloved members of our family, and he has an intense fear of storms. Unlike the other boys, who are not bothered by thunderstorms, Frank's anxiety levels shoot up even at the slightest indication of rain or wind. 

Frank was such a good boy!

In the past, he would only be afraid during severe thunderstorms, but his fears have escalated over time. We decided to invest in a Thunder Shirt for him, which has worked wonders in calming him down. He loves wearing it so much that he seeks us out whenever he feels nervous. Frank is smart enough to know that his vest helps him feel secure, and his intelligence surpasses that of any human in the house. 

Frank's attachment to his Thunder Shirt is so strong that he won't take no for an answer. And when he wants the shirt, he will climb on you. Given his weight of over 100 pounds, it's not an easy feat to say no to him. He is an adorable sight wearing his pink vest, which he wears even when the weather is perfectly normal.  Frank thinks he is a sexy beast in his shirt.

Back to the recipe!!!

The salmon in this recipe is coated in freshly crushed peppercorns, which creates a crunchy and flavorful crust. To achieve this, the black peppercorns are coarsely cracked and generously sprinkled over the salmon. The result is a truly impressive dish that is sure to become a favorite. 

To balance out the spiciness of the peppercorns, a delicious dill mustard sauce is added. The sauce not only adds a refreshing touch but also enhances the overall flavor of the dish. 

Making the sauce is a breeze! Just sauté the shallots and then add the vinegar, white wine, clam juice, evaporated milk, and spices. We discovered that you can use regular milk instead of evaporated milk. The only difference is that non-fat evaporated milk is sweeter than regular 1% milk. But hey, if you run out of evaporated milk at the last minute, don't worry - you can easily make a substitution!!!!

The sauce simmers and cooks down. Then we add the cornstarch slurry to thicken it up. If you'd like, you can strain the sauce to remove the shallots for a super smooth texture. Personally, I like the shallots in the sauce, so I usually skip straining to save time.

But the best part is that despite being so flavorful, this recipe is low in calories, making it a healthy and guilt-free indulgence. 

We are confident that you will love this dish just as much as we do. The first time we prepared this recipe, Amy had her very first taste of salmon and has been hooked ever since. Since then, we have modified the recipe to reduce the calorie count without compromising on taste. In short, this dish is simply delicious! 

To make a perfect meal, we recommend serving this salmon with couscous or rice. As for a veggie side, Ginger sugar snaps or roasted asparagus. pairs exceptionally well with this dish. Trust us, it's a heavenly combination. We would love to hear your thoughts on this dish.

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