Seared Salmon w/ Black Pepper Crust
Warning: This recipe will produce smoke!
1. Mix marinade ingredients together and pour into large
(gallon sized) zip lock bag and add fish fillets. Place in fridge
and marinade about 30 minutes (no overnights on this marinade as the
lemon juice would 'cook' the fish!!) I usually leave it in the marinade
about 45 minutes.
2. Take out the salmon and pat dry lightly with paper towels. Rub some of the cracked pepper on fish surface.
3. Coat bottom of pre-heated heavy stainless steel
frying pan (All-Clad is awesome for this duty!) with thin layer (about
2 TBLS?) of oil. I use the extra light olive oil (made for cooking so
it doesn't burn as easily as extra virgin.)
4. Warning: Unless you have industrial vents, cooking this
dish in the house makes your house SMOKEY!! Have fans running and
possibly open windows to keep fire alarm from going off. Very smoky,
but final results are so worth it! I suppose you could cook this out on
the grill but then it wouldn't get that lovely seared flavor. Warning
aside, Cook over med-high to high heat, giggling pan now and then,
until nicely seared and browned on both sides. I can't recall how long
this takes. Perhaps 6 or 7 min per side? Try less and lift up gently
with spatula to peer at underside and see if seared yet at 5 min.
5. At this point after cooking in skillet, you may find that
fish is still not cooked through (depends on thickness) and so it may
need to finish in an oven at 375-400 for a few minutes. Just make sure
it flakes a little and you are good to go. It will still cook a little
after you take it out of oven or pan. Don't over cook it!