Recipe: Spicy Peppered Salmon Fillets with Horseradish Drizzle

Salmon has such a rich flavor, it often is best to keep it simple when cooking it. However, as a fan of black pepper, I love to coat a salmon fillet generously with that fragrant, hot spice. Sometimes it's just freshly ground black pepper from my peppermill. Sometimes it's cracked pepper for an appealing look. Sometimes, it's a blend of peppers such as white, black and red.

Specialty peppers also take well to fish. Head to your nearest spice merchant to find them. I especially like the mild Aleppo red pepper from Syria or the Espelette from France.

A good side dish with this salmon is lightly steamed asparagus. Or serve it simply on top of baby greens tossed with an herb vinaigrette.

Tips

Not a fan of spice? Coat the fillets with chopped fresh herbs instead.

Cook the salmon in a heavy cast-iron skillet, and you can finish it by roasting it uncovered in a 350-degree oven about 8 minutes.

Beverage suggestion

These spicy flavors call for a fruity, slightly sweet wine such as riesling or gewurztraminer.

Spicy Peppered Salmon Fillets with Horseradish Drizzle

Makes 4 servings

4 salmon fillets, about 6 ounces each

1 to 2 teaspoons freshly ground or cracked pepper

1/4 teaspoon salt

1 tablespoon olive oil

1/4 cup sour cream or creme fraiche

3 tablespoons prepared horseradish

1 tablespoon milk

4 sprigs fresh dill or parsley

1. Sprinkle salmon with pepper and salt on both sides; pat lightly so spices adhere. Heat olive oil in large skillet over high heat; add salmon, skin side up. Cook to sear, about 2 minutes. Carefully turn with spatula. Cook to sear, about 2 minutes.

2. Reduce heat to low; cover skillet. Cook until salmon is cooked through. Transfer to platter or plates.

3. Meanwhile, mix together sour cream and horseradish in a bowl; stir in enough milk to make drizzling consistency. Drizzle over salmon; top each fillet with a dill sprig.