Prep 10 mins
Cook 12 mins
I got this recipe from an Oprah Magazine back in 2001, I have changed it just a bit over the years. We make this frequently. It is my favorite way to make salmon. The capers and peppercorns are sharp compared to the delicate flavor of salmon. I am only able to find the green peppercorn in brine at specialty food stores. If I can't find them or I'm just too lazy to go out and search, I have made this recipe without them and it is still really good. I like to serve this with a side of couscous with pinenuts and spoon some of the pan juices on it too. Enjoy!
- 1 tablespoon olive oil
- 4 (6 ounce) skinless salmon fillets
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup dry white wine
- 1⁄3 cup fresh lemon juice
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon brine-packed green peppercorn
- Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
- Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
- Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.
We tried this at Christmas & it was wonderful. Really enjoy the pine nuts