Pan-Seared Salmon with Capers & Green Peppercorns

This recipe comes from a book titled "Olives, Anchovies, and Peppercorns"...it is a simple, really wonderful salmon dish.

Sprinkle 1 tsp salt in a nonstick heavy pan and heat over medium-high heat until a drop of water sizzles when it touches the pan. add 4 60z skinless salmon fillets and sear each side about 1 minutes. Reduce heat to low, sprinkle with 1/2 tsp freshly ground pepper, then pour in 1/3 c dry white wine and 2 TB lemon juice. Cover and cook until opaque throughout, about 9-11 minutes, depending on thickness. Transfer to warmed plates and cover with foil.

Add 1/4 c lemon juice, 2 TB drained capers, and 1 TB brine-packed peppercorns to the pan and cook, stirring , about 2 minutes. Pour the pan juices over the salmon to serve at once.

(Brine packed green peppercorns are not easy to find - so be thankful if you can. If not, just replace them with more capers, still wonderful.