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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 platter. 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: Cookbooks.com! 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. |