Ingredients:
- 1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
- 1/4 teaspoon plus a pinch of salt, divided
- 2 teaspoons canola oil
- 1/4 cup lemon juice
- 4 teaspoons unsalted butter/margarine, cut into small pieces
- 1 teaspoon green peppercorns in vinegar, rinsed & crushed
Directions:
1.Sprinkle salmon pieces with 1/4 teaspoon sea salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon & cook until just opaque in the center, gently turning halfway, 4-7 min. total. Divide among 4 plates. Remove the pan from the heat, immediately add lemon juice, butter, peppercorns & the remaining pinch of sea salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
Serve with green salad & Baked sweet/white potato or brown/white rice. Maybe so Quinoa.
- 1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
- 1/4 teaspoon plus a pinch of salt, divided
- 2 teaspoons canola oil
- 1/4 cup lemon juice
- 4 teaspoons unsalted butter/margarine, cut into small pieces
- 1 teaspoon green peppercorns in vinegar, rinsed & crushed
Directions:
1.Sprinkle salmon pieces with 1/4 teaspoon sea salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon & cook until just opaque in the center, gently turning halfway, 4-7 min. total. Divide among 4 plates. Remove the pan from the heat, immediately add lemon juice, butter, peppercorns & the remaining pinch of sea salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
Serve with green salad & Baked sweet/white potato or brown/white rice. Maybe so Quinoa.
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