Thursday, February 19, 2015

Salmon au poivre

I was dubious about how much pepper is used in this recipe, but the recipe comes from a cookbook that I have used a lot, and find very reliable.  No need to be shy with the pepper--this turns out great!  There's something about the pepper that brings out the taste of the salmon, and it also provides a nice crust on the fish.

The recipe is super simple.  The only small effort involved is grinding the pepper.  I use a coffee grinder for this, which makes it easy--you just have to clean out the grinder well before putting it back into coffee service.

adapted from Simply Delicious (a WeightWatchers cookbook)
serves 4

1 lb. salmon fillets
2 T. fresh or bottled lemon juice
1 large clove of garlic, minced (minced garlic from a jar is also fine)
1/2 t. salt
3 T. coarsely ground black pepper 

Place the salmon in a shallow ceramic or glass dish (not metal).  Add the lemon juice, garlic, and salt, turning the salmon to coat both sides.  Let stand about 5 minutes.

On a plate about the size of a salmon fillet, spread out the pepper.  Lightly press the salmon into the pepper, coating both sides.

Spray a non-stick skillet with olive oil spray and set over medium heat.  Add salmon and cook about 4-5 minutes each side, or until done the way you like it.  (I used a George Foreman grill, cooking for a little under 4 minutes.)

I served this with oven-roasted potatoes and corn salad--great meal!  I'll post recipes for those later.


  1. When you coated both sides, did the underside still have its skin intact or had the store (or you) removed it?

  2. The skin was still on, so no need to remove it.