Pan-Seared Salmon - light olive oil

Method

• Rub a little olive oil and salt and pepper on both sides of the salmon.
• Heat a medium heavy skillet until almost smoking, and lay in the fillet, skin side down.
• Sear over high heat about 2 minutes, then turn and sear the other side 1 1/2 minutes.
• Put the skillet in a preheated 350 oven, and let finish cooking for about 5 minutes.
• Test by cutting into a piece to see if it is done to your liking.
• Dress the salmon with a little butter and lemon juice or a small spoonful of pesto over the portion you are going to eat.
• 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.
• 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).