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.

SALMON AU POIVRE

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.