Seared Salmon with Green Peppercorn Sauce
September 5, 2018
- 1 1/4 pounds wild salmon fillet, skinned and cut into 4 portions
- 1/4 teaspoon plus a pinch of kosher salt, divided
- 2 teaspoons canola oil
- 1/4 cup lemon juice
- 4 teaspoons unsalted butter, cut into small pieces
- 1 teaspoon green peppercorns in vinegar, rinsed and crushed
- Step 1 To skin salmon: place fillet on a clean cutting board, skin side down.
- Step 2 Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.
- Step 3 Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.
- Step 4 Sprinkle salmon pieces with 1/4 teaspoon salt.
- Step 5 Heat oil in a large nonstick skillet over medium-high heat.
- Step 6 Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total.
- Step 7 Divide among 4 plates.
- Step 8 Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt.
- Step 9 Swirl the pan carefully to incorporate the butter into the sauce.
- Step 10 Top each portion of fish with sauce (about 2 teaspoons each).