A simple sauce of piquant green peppercorns, lemon juice and butter tops this seared salmon recipe.
Green peppercorns come from the same plant as black ones, but are harvested before they mature.
Typically packed in vinegar, they have a refreshingly sharp flavor.
Look for them near the capers in most supermarkets.
Serve with smashed red potatoes and sauteed kale.
Heat oil in a large nonstick skillet over medium-high heat.
Divide among 4 plates.
Top each portion of fish with sauce (about 2 teaspoons each).
Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
To skin salmon, place fillet on a clean cutting board, skin side down.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
