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:
Pat the fish dry with paper towels.
Place the fillets in a nonreactive dish. Season lightly with salt.
Combine the garlic paste with the olive oil. Brush over the fish, cover with cling wrap and refrigerate for a couple of hours.
Bring fish to room temperature.
Preheat the broiler.
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.
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.
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.