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  • Marinated Salmon Seared In Pepper Crust With Cuke Vinaigrett

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    Marinated Salmon Seared In Pepper Crust With Cuke Vinaigrett
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. soy sauce
    • 2 x garlic cloves pressed or possibly chopped and mashed to a paste
    • 1 Tbsp. fresh lemon juice plus
    • 1 tsp fresh lemon juice
    • 2 tsp sugar
    • 2 x center-cut salmon fillets - (3/4 lb ea) skinned, and halved widthwise to create squares
    • 2 Tbsp. coarsely-grnd black pepper plus
    • 2 tsp coarsely-grnd black pepper
    • 1/4 c. extra virgin olive oil
    • 1 x English cucumber halved lengthwise, seeded, and minced
    • 1/4 c. seasoned rice vinegar
    • 1 Tbsp. Asian sesame oil Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well. Add in the salmon, coating it well, and let it marinate, sealed and chilled, for 30 min.
    2. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 tsp. of the black pepper onto the skin-side of each piece of salmon, coating it thoroughly. In a heavy skillet heat the extra virgin olive oil over moderately-high heat till it is warm but not smoking and in it saute/fry the salmon for 2 to 3 min on each side, or possibly till it just flakes.
    3. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Cucumber Vinaigrette.
    4. Cucumber Vinaigrette: Puree cucumber with vinegar in a blender till very smooth. Add in sesame oil and blend till emulsified. Season with salt and pepper. (Makes 1 1/2 c.)
    5. This recipe yields 4 servings.

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