James's Peppercorn Filets
4 fresh salmon fillets, 6 ounces each
1/4 cup mixed red, green and black peppercorns, crushed
1/2 teaspoon coriander seeds, crushed
1/3 cup sunflower oil
Rinse salmon fillets and set them aside. Combine the crushed peppercorns and the
coriander seeds in a shallow pan and mix well. Press the top of each fillet into
the mixture. In a heavy fry pan, heat sunflower oil until very hot. Place the
fillets, pepper side down in the oil. Saute until the salmon and the peppers are
nicely browned. Turn fillets and finish cooking, if necessary. Serve
immediately. Makes 4 servings
1921 In U.S., Nicola Sacco and Bartolomeo Vanzetti, Italian-born anarchists,
convicted of armed robbery murder; case stirs worldwide protests; they are
executed in 1927.