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Quick & Easy: Seared Salmon with Green Peppercorn Sauce

Seared Salmon with Green

Peppercorn Sauce

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.

— via Tribune 
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