A beautifully seared salmon fillet seasoned with authentic White Kampot Pepper, served with a silky homemade dill tartar sauce, grilled zucchini finished with Red Kampot Pepper, and sweet local corn on the cob. A simple yet elegant summer meal celebrating fresh seasonal ingredients.

Ingredients (Serves 2)

For the Salmon

• 2 salmon fillets (about 180–200 g each)
• 1 tbsp olive oil
• Sea salt
• 1 tsp freshly ground TYKCOLLECTIVE White Kampot Pepper
• Lemon wedges, for serving

Homemade Dill Tartar Sauce

• 2 large egg yolks (room temperature)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• Pinch of sea salt
• ½ tsp freshly ground TYKCOLLECTIVE White Kampot Pepper
• ¾ cup neutral vegetable oil
• 2 tbsp capers, finely chopped
• 1 tbsp fresh dill, finely chopped

Grilled Zucchini

• 2 medium zucchini, sliced into rounds
• 1 tbsp olive oil
• Sea salt
• ½ tsp freshly ground TYKCOLLECTIVE Red Kampot Pepper
• Fresh parsley, chopped (optional)

To Serve

• 2 ears fresh local sweet corn
• Fresh dill
• Lemon wedges

Instructions

1. Prepare the Homemade Dill Tartar Sauce

In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, sea salt and White Kampot Pepper.

While whisking continuously, slowly drizzle in the vegetable oil until the mayonnaise becomes thick and smooth.

Fold in the chopped capers and fresh dill. Refrigerate while preparing the remaining ingredients.

2. Cook the Salmon

Pat the salmon dry and season generously with sea salt and White Kampot Pepper.

Heat olive oil in a skillet over medium-high heat.

Cook the salmon skin-side down (or presentation side down if skinless) for about 4–5 minutes. Flip carefully and cook another 2–4 minutes, depending on thickness, until just cooked through.

3. Grill the Zucchini

Brush the zucchini slices with olive oil and season lightly with sea salt and freshly ground Red Kampot Pepper.

Grill or pan-sear until lightly caramelized on both sides.

Finish with a sprinkle of chopped parsley, if desired.

4. Steam the Corn

Steam or boil the fresh local corn until tender, about 5–7 minutes.

Serve immediately.

5. Assemble

Arrange the salmon on a serving plate with the grilled zucchini and sweet corn.

Serve the Homemade Dill Tartar Sauce on the side and garnish with fresh dill and lemon wedges.

Serving Suggestion

Pair with a crisp Sauvignon Blanc, Chardonnay, or sparkling water with fresh lemon. Complete the meal with our Summer Tomato & Burrata Salad with Black Kampot Pepper for an elegant summer table.

Why White & Red Kampot Pepper?

Authentic White Kampot Pepper is prized for its delicate floral aroma and bright citrus notes, enhancing the richness of salmon and the freshness of homemade mayonnaise without overwhelming the dish.

Red Kampot Pepper, with its naturally sweet, fruity character and gentle warmth, beautifully complements grilled summer vegetables such as zucchini, highlighting their natural sweetness while adding remarkable depth of flavour.

Together, they showcase how different expressions of Kampot Pepper can elevate simple seasonal ingredients into an unforgettable meal.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.