Pan Fried Salmon Filets

1 pound FRESH Alaskan sockeye salmon, wild caught
1 tablespoon extra virgin olive oil
1/2 tablespoon unsalted butter
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly cracked black pepper (or to taste)

I like to serve with a chive, garlic and yogurt sauce (recipe is saved). Plain is also great. We live in the desert and it's difficult to find fresh fish so when I do find this I buy it regardless of the price. I don't like defrosted frozen as it is more watery when cooked. This is a special treat for me.

Since the fish itself is so simple to prepare and cook, experiment with some great sauces.

Cut whole filet into 3 pieces of approximately the same weight (not size). Brush filets with 1/2 tablespoon of the olive oil and salt and pepper the flesh side. Put in the refrigerator uncovered for about 30 minutes. Remove from refrigerator and bring to room temperature (takes 20 to 30 minutes).

Add remaining olive oil (1/2 tablespoon) to nonstick skillet and heat over medium low to medium heat depending on your stove temperatures. When the oil is warm, add the butter and allow to melt and bubble with the oil.

Place the fish flesh side down and cook for about 4 to 5 minutes then flip to skin side down and cook another 3 to 4 minutes.

That's it!



Serving Size: Makes 3 servings, a tad over 5 ounces each

Number of Servings: 3

Recipe submitted by SparkPeople user EILEENNP.