Seared Salmon with Green
1¼ lbs. wild salmon fillet, skinned and cut into 4 portions
¼ tsp. plus a pinch of salt, divided
2 tsp. canola oil
¼ cup lemon juice
4 tsp. unsalted butter, cut into small pieces
1 tsp. green peppercorns in vinegar, rinsed and crushed
Sprinkle salmon pieces with ¼ teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates.
Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
Makes 4 servings.
Notes: Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. Serve with smashed red potatoes and sautéed kale.
— EatingWell.com via Tribune Content Agency