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20 minute dinner recipes

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Seared Salmon with Green Peppercorn Sauce for Two


From EatingWell:  September/October 2012

In this recipe for two, a simple sauce of piquant green peppercorns, lemon juice and butter top seared salmon. 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

2 servings | Active Time: 15 minutes | Total Time: 15 minutes



  1. Sprinkle salmon pieces with 1/8 teaspoon salt Heat oil in a small 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 2 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).


Per serving : 193 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 63 mg Cholesterol; 1 g Carbohydrates; 23 g Protein; 0 g Fiber; 292 mg Sodium; 439 mg Potassium

0 Carbohydrate Serving

Exchanges: 4 1/2 lean meat, 1 fat

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