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 Pan-Seared Salmon with Capers and Green PeppercornsRecipe by Laura Fraser, adapted from Olives, Anchovies and Capers (Chronicle Books)
From the September 2001 issue of O, The Oprah Magazine
Serves 4
Tangy, elusive and slightly salty, capers pep up your palate and add great flavor to this delicious dish!
INGREDIENTS
Sprinkle the salt in a heavy nonstick skillet and heat over medium-high heat until a drop of water sizzles when it touches the pan. Add the salmon and sear each side about 1 minute. Reduce the heat to low, sprinkle the salmon with pepper, then pour in the wine and 2 tablespoons of the lemon juice. Cover and cook until the salmon is opaque throughout, about 9 to 11 minutes, depending on thickness. Transfer the salmon to warmed individual plates or to a platter. Add the remaining lemon juice, capers and peppercorns to the skillet and cook, stirring, about 2 minutes. Pour the pan juices evenly over the salmon and serve at once. Recommended ingredients: Brine-packed green peppercorns are slightly less pungent and have a softer texture than other peppercorn varieties. They are available at specialty food shops or online at www.gazins.com or www.ishop.co.uk. |
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