salmon in 2 tablespoons in A1 black peppercorn sauce for 30 minutes.
Preheat two nonstick pans to medium-high heat. Season the salmon with
the pepper. Sear the salmon on both sides for 4-6 minutes. Hold for 3-4
minutes and then serve over meacan dearg and cabbage and pepper gratin.
Meacan dearg: Combine water, potatoes and veggies. Season with salt. Bring to the boil and cook for 12-15 minutes or until the veggies are fork tender. Remove from the stove and run through a food mill while still hot. Mix with remaining ingredients and hold for dinner.
Save a few bucks!!! Learn how to remove the skin from salmon and other fish and do it yourself. With a very sharp flexible knife, start at the tail about 1½ inches in. Place the knife and make a small cut toward the tail, being sure to not cut through the skin, now turn the knife toward the head of the fish with the blade at a 20-degree angle on the skin and under the flesh. Now move the knife side to side with a forward motion, keeping even pressure. Continue to do this until you have reached the end of the skin. Lift and see how you have done!
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