Salmon in My Style

1. 1

   Slice the salmon from the boned fish at an angle, about 1 to 1 1/2 inches thick.

2. 2

   Pound the filets thin under a dampened plastic paper and store in parchment paper until ready to cook.

3. 3

   Salt the salmon lightly inside and out.

4. 4

   In a non-stick pan, heat 2 tablespoons of butter.

5. 5

   When the butter is hot, take the pan off the heat, place the salmon in the pan, return the pan to heat, and cook briefly.

6. 6

   Remove from heat, turn once, and place back on the heat.

7. 7

   Cook for three or four minutes more.

8. 8

   To serve, spoon sauce into a pool on a serving plate, place salad in center of the plate, and arrange salmon on the salad.

9. 9

   Garnish with red basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.