Enjoy pink peppercorn slow-roasted salmon with shrimp in this Redwall inspired recipe!
A Feast at Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
Slow Roasted Salmon
Despite a mostly vegetarian diet, the creatures of Redwall do enjoy freshwater fish and shrimp.
"Hmm, long time since I baked a carp. Brother Trugg, bring me bay leaves, dill, parsley and flaked chestnuts. Oh, and don't forget the hotroot pepper and cream, lots of cream.
". . . How's about some fresh little water shrimp for a garnish, Friar," she suggested. "That'd make prime vittles.
- Mattimeo, by Brian Jacques
This slow roasted salmon recipe follows Friar Hugo’s recipe fairly closely – there are fresh herbs, lots of cream, pink peppercorns in place of hotroot and a decadent shrimp garnish. Slow roasting the salmon creates an almost buttery texture that is truly luxurious. Topped with a blushing pink peppercorn cream sauce and sautéed shrimp, this decadent entrée is the perfect centrepiece for our Redwall feast!
Ingredient Notes
Salmon: While the creatures of Redwall typically use freshwater fish such as carp, I am using a fillet of salmon here instead. Choose a skinless, whole piece of fillet if possible. You can also use individual pieces of salmon instead, just reduce the cooking time as needed.
Shrimp: Although adding shrimp to the pink peppercorn cream sauce isn’t strictly necessary, it makes for a delicious garnish. Many of the fish recipes described in Redwall include shrimp as a garnish, so it’s fun to include that in this recipe. I like to use peeled shrimp with the tail off for ease of eating.
Pink peppercorns: Though not technically a peppercorn, pink peppercorns are the berry of both a Brazilian and Peruvian pepper tree. They have a mild peppery flavour with a hint of sweetness and are softer than regular peppercorns.
How to Make Pink Peppercorn Salmon with Shrimp
Infuse the oil
Begin by making an herb infused olive oil. In a small saucepan over low heat, gently warm the olive oil. The oil should be warm but not hot enough to fry the herbs. Add the pink peppercorns, bay leaves, parsley, and dill. Leave the oil on low for a few minutes then remove from the heat. Let steep for at least 10 minutes or longer if desired.
Slow roast the salmon
Preheat the oven to 250°F. Choose a roasting pan or baking dish that isn’t too large so that the salmon fits snuggly. Lightly spray the roasting pan with non-stick spray. Arrange the sliced shallot and remaining herbs in the bottom of the pan. Place the salmon on top of the aromatics. Season the salmon generously with the kosher salt.
Carefully pour the warm oil and herbs over the salmon fillet. Bake the salmon for 35 to 40 minutes until it reaches an internal temperature between 140°F and 150°F.
Make the pink peppercorn cream sauce
In a skillet, heat 1 tbsp olive oil over medium high heat. Pat the shrimp dry and season with a little kosher salt. When the pan is hot, add the shrimp and sauté just until they turn pink and are cooked through. Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the shallots and sauté until they are softened. Add the garlic and sauté briefly until fragrant. Deglaze the pan with the wine and bring to a simmer. Reduce the wine until half its original volume.
Add the pink peppercorns and tomato paste to the wine and stir to combine. Add the cream and bring to a simmer. Season with 1/2 tsp of kosher salt and simmer until it reduces slightly. In a small cup, stir together the cornstarch and water. Add to the cream sauce, stirring quickly to dissolve and cook until the sauce thickens. Add the shrimp to the cream sauce along with the parsley.
Serve the Pink Peppercorn Salmon with Shrimp
To serve, remove the aromatics from the salmon fillet and carefully transfer to a serving platter. Spoon the cream sauce over the salmon. Garnish with extra chopped parsley and enjoy!
