Spicy Peppered Salmon Fillets With Horseradish

Salmon has such a rich flavor, it often is best to keep the preparation simple. However, as a fan of black pepper, I love to coat a salmon fillet generously with that fragrant, hot spice. Sometimes it's just freshly ground black pepper from my peppermill. Sometimes it's cracked pepper for an appealing look.

A good side dish with this salmon is lightly steamed asparagus. Or serve it simply on top of baby greens tossed with an herb vinaigrette.

Cook the salmon in a heavy cast-iron skillet, and you can finish it by roasting it uncovered in a 350-degree oven for about 8 minutes.

These spicy flavors call for a fruity, slightly sweet wine such as riesling or gewurztraminer.

Makes 4 servings

4 salmon fillets, about 6 ounces each

1 to 2 teaspoons freshly ground or cracked pepper

1/4 teaspoon salt

1 tablespoon olive oil

1/4 cup sour cream

3 tablespoons prepared horseradish

1 tablespoon milk

4 sprigs fresh dill or parsley

1. Sprinkle salmon with pepper and salt on both sides; pat lightly so spices adhere. Heat olive oil in large skillet over high heat; add salmon, skin side up. Cook to sear, about 2 minutes. Carefully turn with spatula. Cook to sear, about 2 minutes.

2. Reduce heat to low; cover skillet. Cook until salmon is almost cooked through, about 4 minutes, depending on thickness. Transfer to platter or plates.

3. Meanwhile, mix together sour cream and horseradish in a bowl; stir in enough milk to make drizzling consistency. Drizzle over salmon; top each fillet with a dill sprig.

Per serving: 330 calories, 39 grams protein, 1 gram carbohydrates, 18 grams fat, 114 milligrams cholesterol, 241 milligrams sodeium, no dietary fiber