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Peppermint Dark Chocolate Truffles
If you’re looking for something Paleo friendly that will also satisfy your sweet tooth, serve these rich, dark chocolate truffles flavored with peppermint to make a classic holiday flavor combo.
60 mins
3 dozens
Hard
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Chef John’s Baked Lemon Pepper Salmon
December 6, 2018
You don’t need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.
Prep
10 mins
10 mins
Cook
15 mins
15 mins
Ready-in
25 mins
25 mins
Ingredients
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 1/2 tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on
sea salt to taste
Instructions
- Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
- Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
- Cover salmon with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
- Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Recipe Ratings
Rated based on 1 customer reviews
