Sunday, January 16, 2005

Marinated Salmon Seared in a Pepper Crust

from Sara Moulton, Gourmet Magazine

I prepare this outside on the side-burner of my gas grill and serve it with Tarragon Sauce (see recipe on blog).

2 tablespoons soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
3/4-pound center-cut salmon fillet, skinned and halved or salmon steaks
4 teaspoons coarsely ground black pepper
2 tablespoons olive oil

In a sealable 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 and chilled, for 30 minute. Remove the salmon from the bag, discarding the marinade, pat it dry and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just flakes.

Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

Serves 2

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