Overnight my son has turned into a crazy skateboarder. He is so obsessed that we now have a new rule: from 8 p.m. until 8 a.m. any talk of “deks,” “wheels,” ” olie’s,” ” trucks,” or such is completely forbidden. He can’t even think about skateboarding, I told him. The only term he can mention is “grinding,” (which in skateboarding parlance is where you jump onto a steel rod or a step or somesuch and slide on it on the middle of your board (I think) because it means something way different to me (and to my teenage daughter, but we won’t go there)—grinding coffee beans, fresh black peppercorns, spices, and the like–all acceptable topics. So to keep Sam happy after 8 p.m., we’ll get in the kitchen and do some coarse “grinding” of some fresh peppercorns, a key ingredient in this easy pepper crusted salmon.
Soy Marinated Pepper Crusted Salmon
I almost never skin salmon filets, but here is an exception, as you coat both sides of the filet with crushed black pepper and saute.
4 (6-ounce) salmon filets, skin removed
1/3 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 garlic cloves, crushed
Coarse ground black pepper
1 tablespoon olive oil
1. Combine salmon, soy sauce, sugar, sesame and garlic in a heavy-duty zip-top plastic bag. Distribute evenly and marinade in refrigerator for 2 hours and up to 8 hours. Remove salmon from marinade (discard marinade or save some for drizzling on salmon). Coat both sides of salmon filets with very coarsely ground black pepper. Heat oil in a saute pan over medium heat. Saute salmon filets, 7 minutes on each side or until fish flakes with a fork.