• 1/2 teaspoon salt
• 4 skinless salmon fillets (about 6 ounces each)
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup dry white wine
• 1/3 cup fresh lemon juice
• 2 tablespoons capers , rinsed and drained
• 1 tablespoon brine-packed green peppercorns

Sprinkle the salt in a heavy nonstick skillet and heat over medium-high heat until a drop of water sizzles when it touches the pan. Add the salmon and sear each side about 1 minute. Reduce the heat to low, sprinkle the salmon with pepper, then pour in the wine and 2 tablespoons of the lemon juice. Cover and cook until the salmon is opaque throughout, about 9 to 11 minutes, depending on thickness. Transfer the salmon to warmed individual plates or to a platter.

Add the remaining lemon juice, capers and peppercorns to the skillet and cook, stirring, about 2 minutes. Pour the pan juices evenly over the salmon and serve at once.

Recommended ingredients: Brine-packed green peppercorns are slightly less pungent and have a softer texture than other peppercorn varieties. They are available at specialty food shops or online at www.gazins.com or www.ishop.co.uk.