Salmon Au Poivre

I like salmon just about any way it can be fixed.  It is an easy fish to work with as it stays firm and tender.  This recipe is from  Weight Watcher’s with a points value of 5.  Serve with tartar sauce which would be extra points.

Salmon Au Poivre

  • 4 (4 oz.) salmon fillets, with the skin removed
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 3 tbsp. freshly ground black pepper (I do not use this much, so use what your taste buds allow)

Place the salmon in a shallow dish; add the lemon juice, garlic and salt.  Turn the salmon to coat both sides and marinate for about 15 minutes before cooking.

Grind the desired amount of pepper on the salmon and lightly press into the fish coating both sides.  See Kitchen Gadgets – Peugeot Battery Operated Salt and Pepper Shakers.

Spray a nonstick skillet with cooking spray and set over medium heat.  Add the salmon and cook until done.  This will depend on the thickness of the fillet and how you like your salmon cooked.  I like it cooked, so a 1-inch thick fillet I probably would cook 5-7 minutes per side.  Test with a fork if necessary.

Recipe by cooking with aunt juju

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