Friday, May 14, 2010

Pepper Crusted Salmon

This is, without a doubt, the very best salmon recipe that I have ever come across. I know some of you are not big salmon fans (I wasn't either) but this recipe will change your mind. I have tried it with other fish but it just works best with salmon. Oh and you're not going to believe this but it is also simple and easy to do. This is all that you're going to need.
You can use sugar in place of the splenda if you like. You'll need a pound of salmon fillet.
Have your fish monger remove the skin. Cut into two serving sizes.
Using a quart size bag mix together two tablespoons of soy sauce (we use the lower sodium), a tablespoon of lemon juice, a teaspoon of sugar or sugar substitute, and a couple of cloves of garlic. Place the fillets in the bag and marinate for a half hour.
After a half hour pull 'em out and pat dry. Discard the marinade.
Fill up the pepper mill 'cause you're going to need it! Cover the fillets in pepper like this. Press the pepper into the fillets.
Flip 'em over and do it again.
In a heavy skillet, heat a couple of tablespoons of olive oil over medium high heat until it just starts to smoke. I know you're touching yourself just looking at my big cast iron skillet!
Sear the fillets for two minutes.
Turn 'em over and cook for another two minutes.
Remove and let them drain on paper towels.
And serve.

1 comment:

  1. This is the best salmon ever. As long as Susan cooks it.