Seared Salmon with Green Peppercorn Sauce

Directions

• 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).