Marinated Salmon Seared in a Pepper Crust with Cucumber Vinaigrette

Directions

1. 1
   In a resealable plastic bag, combine the soy sauce, garlic, lemon juice, and sugar well.
2. 2
   Add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
3. 3
   Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the black pepper onto the skin side of each piece of salmon, coating it thoroughly.
4. 4
   In a heavy skillet heat the olive oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 to 3 minutes on each side, or until it just flakes.
5. 5
   Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.
6. 6
   Serve with Cucumber Vinaigrette.
7. 7
   Puree cucumber with vinegar in a blender until very smooth.
8. 8
   Add sesame oil and blend until emulsified.
9. 9
   Season with salt and pepper.
10. 10
    Yield: 1 1/2 cups