1/2 tsp. salt
2 to 4 skinless salmon filets (about 6 oz. each)
1/2 tsp. freshly ground black pepper
1/3 c. dry white wine
1/3 c. fresh lemon juice
2 Tbsp. capers, rinsed and drained
1 Tbsp. brine-packed green peppercorns* (optional)
Sprinkle the salt in a heavy nonstick skillet OR spray a regular
skillet with Pam type butter or plain spray and then sprinkle salt in
pan. Heat over medium-high heat until a drop of water sizzles when
it touches the pan. Add the salmon and sear each side about minute.
Reduce the heat to low, sprinkle the salmon with pepper and then pour
in the wine and 2 tablespoons of lemon juice. Cover and cook until
the salmon is opaque throughout, about 9 to 11 minutes, depending on
thickness. Transfer the salmon to warmed individual plates or
Add the remaining lemon juice, capers and peppercorns to the skillet
and cook, stirring, about 2 minutes. Pour the pan juices evenly over
the salmon and serve at once.
*Brine-packed green peppercorns are only available on-line or
at specialty food shops. (I haven't found any yet, but they are
optional because this recipe without them is delicious!).
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