Pan-Seared Salmon with Capers and Green Peppercorns

1. 1

   1 Sprinkle the salt in a heavy skillet and heat over mediumhigh heat until nearly smoking.

2. 2

   Add the salmon and sear for about 2 minutes, then turn and sear on the other side for about 2 minutes.

3. 3

   Reduce the heat to low, sprinkle with the pepper, and then pour in the wine and 2 tablespoons of the lemon juice.

4. 4

   Cover and cook until the liquid is nearly absorbed, another 3 to 4 minutes.

5. 5

   2 Uncover and pour in 2 more tablespoons of the lemon juice and 2 tablespoons of the water.

6. 6

   Re-cover and cook just until the fish is opaque throughout, 3 to 4 minutes.

7. 7

   Transfer the salmon to warmed individual plates or a platter.

8. 8

   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.

9. 9

   Add the capers and peppercorns and cook, stirring, for about 30 seconds.

10. 10

    Pour the pan juices evenly over the salmon and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.