Salmon au Poivre with Meyer Lemon Oil

A simple twist to this classic dish traditionally done with beef. The Meyer lemon oil is a perfect foil for the "bite" of the pepper. Serve on a bed of lentil salad with a sprinkling of bitter greens like arugula or spinach.
Serves 4

• 4 center-cut salmon fillets, 7 to 8 oz. each
• 1 to 2 tablespoons coarsely ground black pepper (depending on how much bite you like)
• 1 tablespoon chopped fresh dill, mint or green fennel tops (or a mix)
• 3 tablespoons Meyer lemon oil
• sea or kosher salt to taste

Set peppercorns on a flat surface and crush coarsely with a heavy bottom saucepan or the flat side of a chef's knife. Set salmon in a dish to marinate. Spread Peppercorns and herbs evenly over fish. Pour 1/2 the Meyer lemon oil over fillets and with your hand push herbs and peppercorns firmly onto fish. Sprinkle each piece with a pinch of salt and let cure for about an hour. Grill over a hot fire about 3 minutes on each side. Set on plates, drizzle the remaining oil over the fillets and serve.