Pan Seared Salmon

This was a recipe that was prepared at the Washington Inn in Cape May, NJ.  The combination of black pepper, capers and crushed tomatoes really highlights the meatiness of the salmon fillets. 



4 Skinless Salmon Fillets (Approx. 6 oz. Each)

¼ Cup Cracked Black Pepper

¼ Cup Olive Oil

1 Large Red Onion, Sliced

3 Cups Grape Tomatoes, Diced

3 Tbsp. Capers

¼ Cup Sliced Olives (Black & Green)

2 Tbsp. Fresh Lemon Juice

¼ Cup White Wine

Salt & Pepper to Taste

Lemon Wedges (Optional)



Sprinkle the salmon fillets with the black pepper and press gently to make a crust.  Heat the olive oil in a large sauté pan over medium heat.  Sear the salmon, for about 4 minutes per side.  Remove from the sauté pan.  Place in a preheated 350 degree oven for about 5 minutes.  In the same sauté pan, combine the onions, tomatoes, capers and olives.  Saute for about 2 minutes.  Add the lemon juice and white wine.  Cook for 3 minutes.  Season with salt and pepper to taste.  Top the salmon fillets with the tomato mixture and serve warm.  Garnish with lemon wedges if desired.