Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.
Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
Carrot Filling:
Preheat oven to 200 degrees F.
Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.
Pasta Dough:
Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.
Red Pepper-Cumin Sauce:
In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	979.3 Kcal (4100 kJ)
Calories from fat	293.5 Kcal
		% Daily Value*
Total Fat	32.61g	50%
Cholesterol	312.4mg	104%
Sodium	52476.78mg	2187%
Potassium	1772.29mg	38%
Total Carbs	113.12g	38%
Sugars	30.71g	123%
Dietary Fiber	19.34g	77%
Protein	57.22g	114%
Vitamin C	63mg	105%
Vitamin A	0.9mg	31%
Iron	6.4mg	36%
Calcium	230mg	23%

Amount Per 100 g
Calories	109.33 Kcal (458 kJ)
Calories from fat	32.77 Kcal
		% Daily Value*
Total Fat	3.64g	50%
Cholesterol	34.88mg	104%
Sodium	5858.39mg	2187%
Potassium	197.85mg	38%
Total Carbs	12.63g	38%
Sugars	3.43g	123%
Dietary Fiber	2.16g	77%
Protein	6.39g	114%
Vitamin C	7mg	105%
Vitamin A	0.1mg	31%
Iron	0.7mg	36%
Calcium	25.7mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

21.5

Points
24

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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