Pan-Seared Salmon with Capers and Green Peppercorns
Published by Chronicle
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturesavory, spiced, tart, winey
- 1 teaspoon salt
- 4 salmon fillets, each about 6 ounces and ½ inch thick
- ½ teaspoon freshly ground black pepper
- ½ cup dry white wine
- ½ cup fresh lemon juice
- 3 tablespoons water
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon brine-packed green peppercorns
1 Sprinkle the salt in a heavy skillet and heat over mediumhigh heat until nearly smoking. Add the salmon and sear for about 2 minutes, then turn and sear on the other side for about 2 minutes. Reduce the heat to low, sprinkle with the pepper, and then pour in the wine and 2 tablespoons of the lemon juice. Cover and cook until the liquid is nearly absorbed, another 3 to 4 minutes.
2 Uncover and pour in 2 more tablespoons of the lemon juice and 2 tablespoons of the water. Re-cover and cook just until the fish is opaque throughout, 3 to 4 minutes. Transfer the salmon to warmed individual plates or a platter.
3 Add the remaining 4 tablespoons lemon juice and 1 tablespoon water and stir to scrape up any bits clinging to the bottom of the pan. Add the capers and peppercorns and cook, stirring, for about 30 seconds. Pour the pan juices evenly over the salmon and serve at once.
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