Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


(Adapted from Olives, Anchovies and Capers, Chronicle Books)

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!).

This recipe is from an actual cookbook printed by Fundcraft Publishing!

1,000,000+ free recipes and free software at:!

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.