Marinated Salmon Seared in a Pepper Crust with Cucumber Vinaigrette

Total Time:
35 min
20 min
15 min

4 servings

  • 1/4 cup soy sauce
  • 2 garlic cloves, pressed in a garlic press or minced and mashed to a paste
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 2 teaspoons sugar
  • 2 (3/4 pound) center-cut salmon fillets, skinned and halved widthwise to form squares
  • 2 tablespoons plus 2 teaspoons coarsely ground black pepper
  • 1/4 cup olive oil
  • Cucumber vinaigrette, recipe follows
  • Cucumber Vinaigrette:
  • 1 English cucumber, halved lengthwise, seeded, and chopped
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon Asian sesame oil
  • Salt and pepper
  • In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well. Add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.

  • Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the black pepper onto the skin side of each piece of salmon, coating it thoroughly. In a heavy skillet heat the olive oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 to 3 minutes on each side, or until it just flakes.

  • Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds. Serve with Cucumber Vinaigrette.

Cucumber Vinaigrette:
  • Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.

  • Yield: 1 1/2 cups

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