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
- 8-10 ounces wild salmon fillet (see Tip), skinned and cut into 2 portions
- 1/8 teaspoon plus a pinch of salt, divided
- 1 teaspoon canola oil
- 1/8 cup lemon juice
- 2 teaspoons unsalted butter, cut into small pieces
- 1/2 teaspoon green peppercorns in vinegar, rinsed, crushed with the side of a knife
- 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).
Tips & Notes
- Tips: 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.
Per serving: 193 calories; 10 g fat (4 g sat, 4 g mono); 63 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 292 mg sodium; 439 mg potassium.
Nutrition Bonus: Potassium (16% daily value), omega-3s.
Carbohydrate Servings: 0
Exchanges: 4 1/2 lean meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- September/October 2012