Marinated Salmon Seared in a Pepper Crust

  • 02.28.10

Marinated Salmon Seared in a Pepper Crust

We are finally home.  I love the week-end, when I can have more time to prepare a new recipe or make an old favorite.  So tonight’s menu will be just that.

Tonight’s Dinner February 28, 2010
Marinated Salmon Seared in a Pepper Crust
Creamed Corn and Red Bell Pepper
Green Salad
Fresh Fruit

4 tablespoons soy sauce
2 garlic clove, pressed in a garlic press or minced and mashed to a paste
4 teaspoons fresh lemon juice
2-teaspoon sugar
1 1/2 pound center-cut salmon fillet, skinned and halved
6 teaspoons coarsely ground black pepper
4 tablespoons olive oil

In a resealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar.  Add the salmon, coating it well and let it marinate, sealed.  Place in the refrigerator for 30 minutes.  Remove the salmon from the bag, discard the marinade, pat it dry, and press 2 teaspoons of the black pepper onto each piece of salmon, coating it thoroughly.  In a heavy skillet heat the olive oil over moderately high heat until it is hot but not smoking.  Sauté the salmon for 2 minutes on each side or until it just flakes.
Transfer the salmon with the slotted spatula to paper towel and let it drain for 30 seconds.

3 cups fresh corn kernels (cut from about 4 large ears)
2-tablespoon olive oil
1 cup finely chopped red bell pepper
6 tablespoons heavy cream or half-and-half

In a heavy skillet cook the corn in the oil over moderately high heat, stirring for 3 minutes.  Add the bell pepper, and cook the mixture, stirring, for 3 to 4 minute more, or until the vegetables are tender.  Add the cream and salt and pepper to taste and simmer the mixture until the cream is almost evaporated.

Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt.  My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil.  In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well.  Toss in the salad and enjoy.


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