MARINATED SALMON SEARED IN A PEPPER CRUST

To easily tell when the salmon fillet is done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

2	Tbsp.	soy sauce
1	clove	garlic, pressed in a garlic press or minced and mashed to a paste
2	tsp.	fresh lemon juice
1	tsp.	sugar
3/4	lbs.	center-cut salmon fillet, skinned and halved
4	tsp.	coarsely ground black pepper
2	Tbsp.	olive oil

Steps for Preparation

1. In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
2. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly.
3. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes. Check fillets for doneness of each steak using a Cook'd Right^® Sensor.
   
   1. Quickly insert dark sensor tip into center of steak. Wait 5-10 seconds.
      
   2. Remove sensor tip and check color.
      
   3. Continue checking with the same sensor until done.
      
   4. Discard sensor when finished.
      
   5. Steak is done when tip of sensor is fully orange.
4. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.