Fresh Salmon au Poivre
2 pounds fresh salmon fillets, 1/2 to 3/4 inch thick
1 tablespoon cracked black pepper
2 tablespoons unsalted butter
1 lime, juiced
1/8 tablespoon salt
1 lime, seeded and quartered
Rinse salmon fillets in very cold water, drain and pat dry. Sprinkle cracked
pepper on both sides of fish pressing pepper lightly into the flesh. Heat a
large cast iron or other heavy skillet over medium-high heat. Melt butter; immediately
add peppered salmon. Cook fish until edges of each fillet look just opaque,
3 to 5 minutes. Turn fillets, sprinkle with lime juice and salt. Continue cooking
until fish is cooked to taste, another 3 to 5 minutes. Garnish with lime wedges;
serve immediately.
NOTE: Salmon fillets can also be cooked directly on the grill or in a
grill-proof pan or skillet. Serving Size: 4.