Pepper-Crusted Salmon

Serves 4

1/4 c. soy sauce

2 cloves garlic, pressed

4 t. lemon juice

2 t. sugar

4 6-oz. salmon fillets

1 T. pepper

1/4 c. olive oil

Combine soy sauce, garlic, juice and sugar in a plastic zipping bag; add salmon. Refrigerate for 10 minutes. Remove salmon from bag; discard marinade. Pat dry; press pepper into both sides of salmon. Heat oil in a large heavy skillet over medium heat; sauté salmon 2 to 3 minutes per side, or until it flakes easily. Drain on paper towels.

Summer humidity can cause salt & pepper to clump in the shakers. Add five or ten grains of rice to your salt shaker to keep it free-flowing. A few peppercorns will do the same for your pepper shaker and add a fresh taste too.