Salmon Au Poivre

Dad likes it when Danny comes home to visit because we always have salmon. :) I thought we had a pepper cracker but we don't so I just used regular ground black pepper in a far smaller quantity. Also, the original recipe has you serve this over a salad but I was making a different salad for those who don't eat salmon so I just served the salmon alongside everything else.

Salmon Au Poivre

4 6-oz salmon fillets, skin removed

1/4 tsp salt

2-3 tsp cracked black pepper

2 Tbsp olive oil

1/2 C chicken broth

Sprinkle both sides of salmon fillets with salt. Lightly coat each side with cracked black pepper. In a large skillet cook salmon for 1 minute in hot oil. Turn salmon over; carefully add chicken broth. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until salmon flakes easily with a fork.

Optional Addition:

1 (5- or 6- oz) pkg torn mixed salad greens

1 C halved fresh strawberries

1/4 C bottled balsamic vinaigrette salad dressing

2 Tbsp honey

While salmon is cooking, divide salad greens and strawberries among 4 plates. Drizzle greens with salad dressing. Remove salmon from cooking liquid and place on greens; drizzle salmon with honey.

Serves 4.

Found in Better Homes & Gardens magazines (which is surprising b/c I don't usually care for their recipes...)