Pan-Seared Salmon

1. 1

   Rub a little olive oil and salt and pepper on both sides of the salmon.

2. 2

   Heat a medium heavy skillet until almost smoking, and lay in the fillet, skin side down.

3. 3

   Sear over high heat about 2 minutes, then turn and sear the other side 1 1/2 minutes.

4. 4

   Put the skillet in a preheated 350 oven, and let finish cooking for about 5 minutes.

5. 5

   Test by cutting into a piece to see if it is done to your liking.

6. 6

   Dress the salmon with a little butter and lemon juice or a small spoonful of pesto over the portion you are going to eat.

7. 7

   I particularly like salmon with roasted asparagus dressed with a sesame vinaigrette (see page 149), so some of those Asian flavors seep into the fish.

8. 8

   You can use the leftover salmon in so many waysin a corn pancake (page 130), a salad or a sandwich, a rice dish, British Kedgeree (page 174), or perhaps a New England Bouillabaisse (page 91).

No additional tips available.