pepper salmon
categories:  Fish | Salmon   

Prepared: 2009-03-15

ingredients:

• 11⁄2 pounds salmon, fillet - rinsed
• 1 cup soy sauce, tamari
• 2 cloves garlic - minced
• 4 teaspoons lemon juice, fresh
• 2 teaspoons sugar
• 1 tablespoon peppercorn, whole black
• 2 tablespoons oil, olive

Preparation:

• start by putting the soy sauce, garlic, lemon juice, and sugar, in a resealable plastic bag.
• stir this and then we cut the salmon fillet into 5 portions (1 leftover!) and put these into the plastic bag.
• coat the salmon well and refrigerate the salmon for about 30 minutes.
• While the salmon is marinating, put the peppercorns into a small resealable plastic bag.
• With a pestle, or you could use any heavy pan, pound the peppercorns until they are coarsely ground.
• When the salmon is marinated, heat a non-stick pan with the olive oil on medium heat.
• remove the salmon pieces from the marinade and dry the pieces with a paper towel.
• throw out the plastic bag with the rest of the marinade.
• sprinkle the coarse peppercorns onto the non-skin side of each piece and then put 3 of them pepper-side down into the heated pan.
• cook for 3 minutes, flip over gently, and then continue to cook for another 3-5 minutes until done.
• you want a knife to just go through in the thickest part of the salmon fillet.
• When done, we take the salmon out of the pan with a spatula, and place on a paper towel lined plate.
• We let rest while we cook the rest of the salmon.

Note: we kept the marinade... after frying the side of salmon with the peppercorns on it, we added the marinade, reduced the heat a bit and cover the pan.