FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
Provided By: Whole Foods Market®
This simple, festive treatment for a whole side of salmon is an easy way to feed a crowd with style. You can substitute a mix of peppercorns (green, white, pink and black) for the black and pink ones called for in this mix.
- 2 1/2 pound beets (about 8 medium), peeled and cut into wedges
- 1 1/2 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon fine sea salt
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns
- 2 teaspoons coriander seeds
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon coarse sea salt
- 1 whole side (about 3 pounds) boneless salmon, skin on
- 3 tablespoons coarsely chopped fresh chives
- 3 tablespoons chopped fresh parsley leaves
- Preheat the oven to 450°F.
- Place beets on a rimmed baking sheet large enough to hold them in a single layer.
- Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil; toss to coat.
- Roast in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 25 to 30 minutes.
- Meanwhile, place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling pin.
- Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.
- Line a large rimmed baking sheet with parchment paper, oil the paper, and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.
- Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.
- After beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 15 minutes.
- Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a platter. Spoon beets around salmon and sprinkle them with chives and parsley.
Per Serving: 280 calories (90 from fat), 11g total fat, 2g saturated fat, 80mg cholesterol, 560mg sodium, 9g carbohydrates, (3g dietary fiber, 6g sugar), 36g protein.
Serves 8, dairy free, gluten free, wheat free
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.
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Have a great day!
Dave & Maryann