Salmon with Pepper

Makes 2 servings.                                      

Wild salmon is at its peak from May through September.  Since the season is quite short, you should take advantage of it. 

Here is a simple salmon recipe with a wonderful bite of coarsely ground pepper.  I prefer using wild salmon for this recipe, but of course any salmon will be fine.

INGREDIENTS:

  • 2 center-cut, skinless wild salmon fillets, 6 ounces each (See Note)

  • Kosher salt

  • 1 garlic clove, peeled, coarsely chopped and crushed to a paste with 1/2 teaspoon sugar

  • 1 tablespoon extra virgin olive oil

  • ½ teaspoon coarsely ground black pepper

PREPARATION:

  1. Pat the fish dry with paper towels.

  2. Place the fillets in a nonreactive dish. Season lightly with salt.

  3. Combine the garlic paste with the olive oil. Brush over the fish, cover with cling wrap and refrigerate for a couple of hours.

  4. Bring fish to room temperature.

  5. Preheat the broiler.

  6. Make a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Place on a cookie sheet.

  7. Place the fish in the basket and sprinkle the top with the pepper.  Broil as close as possible to the heat source (without turning) for about 6 minutes, until the inside is opaque.                                                   

  8. Serve with the accumulated juices.

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right away and the fish will continue cooking.