Pepper Crust Salmon w/ Creamed Corn and Bell Pepper
FOR THE SALMON
4 tablespoons soy sauce
2 garlic cloves, mashed to a paste
4 teaspoons fresh lemon juice
2 teaspoons sugar
4 6-ounces salmon fillets, skinless
2 tablespoons coarsely ground black pepper
3 tablespoons olive oil
FOR THE CREAMED CORN AND BELL PEPPER
3 cups frozen corn kernel
2 tablespoons olive oil
1 cup finely chopped red bell pepper
6 tablespoons heavy cream
In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.
Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.
Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.
In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.
Transfer to a plate and serve the corn bell pepper mixture around it.