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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2012
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salmon pieces with 1/8 teaspoon salt

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  • 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).

Tips

Tip: Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

To skin salmon, place fillet on a clean cutting board, skin side down. 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. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

192.7 calories; protein 22.7g 45% DV; carbohydrates 1.2g; exchange other carbs; dietary fiber 0.1g; sugars 0.4g; fat 10.4g 16% DV; saturated fat 3.6g 18% DV; cholesterol 63.2mg 21% DV; vitamin a iu 286.2IU 6% DV; vitamin c 7.3mg 12% DV; folate 15.7mcg 4% DV; calcium 47mg 5% DV; iron 0.6mg 3% DV; magnesium 32.8mg 12% DV; potassium 438.5mg 12% DV; sodium 291.6mg 12% DV; thiamin 0.1mg 8% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2014
Delicious I've tried this with dried green peppercorns and with the ones in vinegar and the dried ones are best. Smash 'em up with a mortar and pestle and then mix with the lemon juice. Great taste and the buttery sauce is perfect on the salmon. This has become one of our staples. Pros: Excellent easy recipe Cons: None Read More
Rating: 4 stars
06/02/2013
Excellent and easy I had to use dry green peppercorns because I couldn't find any in vinegar. It turned out well though. I smashed up the peppercorns in a mortar and pestle then added them to the lemon juice. The sauce cooks quickly. Yummy! We'll have this again. Read More
Rating: 5 stars
01/12/2013
Isn't awesome enough? If you like salmon TRY THIS RECIPE! Pros: This is a perfect recipe! Tasty easy fast.....good enough for company assuming your company likes Cons: Can't think of one. Read More
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