"PEPPERED SALMON FILLET"

This simple dish is flavored with a generous amount of freshly ground pepper. I like the flavor of freshly ground pepper, especially the combination of black and white pepper. I use a traditional wooden pepper mill with a mushroom top that you turn to grind the peppercorns. If you do not have a pepper mill, simply crush the peppercorns, maybe using a mortar and pestle, or using a large knife to crush the peppercorns against the cutting board.

For this dish, I used salmon belly fillets (I buy this from the Ranch market), but you can always use whichever salmon fillet you prefer. Thin sliced fillets work best for this dish.

-CHICHAY

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"PEPPERED SALMON FILLET"

What You Need:

• freshly ground pepper
• 4-6 pieces of salmon belly fillets (or any salmon fillet)
• salt
• 2 tsp garlic powder
• 1 tbsp olive oil
• 3 tbsp lime juice
• 1 tbsp honey

Prep:
-Mix together the olive oil, lime juice, garlic powder and honey.

-Marinate the salmon in the mixture for at least half an hour.

How To:
-Preheat oven to 450 degrees F (230 degrees C), or heat up a grill pan oven medium-high heat.

-Season salmon with salt and a generous amount of the freshly ground pepper.

-If using the oven, arrange salmon on a broiling sheet. Place in the preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil for 5 minutes more.

-If cooking using the grill pan, spray the pan lightly with olive oil, and cook the salmon for about 2-3 minutes on each side, depending on the thinkness of your fish.

-Best served over rice, and a side of salad with balsamic dressing.