Pepper Crusted Salmon
4 4-6-oz salmon fillets
2 garlic cloves, minced and mashed to a paste
1 Tbs fresh lemon juice
½ tsp tarragon (optional)
¼ tsp sugar
½ tsp salt
4 Tbs olive oil
2 Tbs butter (unsalted preferred)
4 Tbs of fresh coarsely ground or crushed black peppercorns
1. In a baggie, combine garlic, lemon juice, sugar, tarragon, salt and 2 Tbs
of the olive oil, mix well. Add salmon, coating well and let marinate in
fridge 15 – 30 min.
2. Remove salmon from bag, discard marinade, and pat dry. Press 1Tbs of
pepper into the skinned side of each fillet, coating thoroughly. Place on a
plate while you heat the skillet.
3. In a heavy skillet heat 2 Tbs oil and the butter over medium heat until hot
but not smoking. Butter should just be turning light brown. Add the fish,
unskinned side up, and cook about 2 minutes. Turn. Continue cooking
the salmon until just barely done (the fish should still be translucent in the
center), about 3 minutes. Longer for a 1-inch-thick fillet.
4. Sauce with lemon-butter sauce, garnish with chopped, fresh parsley and