Another Salmon delight to impress. Serves 2.

250g Regal Salmon Fresh Cut Escalopes

2 tablespoons green peppercorns, drained

¼ teaspoon cinnamon

1 cup roasted unsalted peanuts

2 cloves garlic, crushed

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

Tamarind sauce:

2 Tablespoons tamarind paste

2 tablespoons  reduced salt soy sauce

1 inch piece fresh ginger, grated

juice of 1 lime

1 tablespoon sesame oil

1 red chilli, thinly sliced

Preheat an oven grill to high. In a food processor or blender whizz together the green peppercorns, cinnamon, peanuts and garlic  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.

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

To make the tamarind sauce, leave the tamarind paste to soak in the reduced salt soy sauce for 20 minutes. When soft  mix well with the ginger and sesame oil..  Serve alongside salmon garnished with slices red chilli.

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Source: http://au.lifestyle.yahoo.com/food/recipes/recipe/-/6391704/regal-salmon-escalopes-with-green-peppercorn-and-peanut-spice-crust/