Tasmanian-Pepper Poached Salmon
Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. Jing Tio enjoys using them to flavor salmon, so he adds whole pepper berries to the olive oil he uses to poach the fish. To make the dish spicier, sprinkle the fillets with ground pepper berries, but be warned—it tends to turn food slightly purple.
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