BASIC PAN-SEARED SALMON

A good rule for cooking fish is 10 minutes cooking time for every inch of thickness. This should produce a perfectly done fillet or steak every time.

4 (6 ounce) salmon fillets, with skin ( 1 to 1-1/4 inches thick)
Sea salt and freshly ground black pepper
2 to 3 teaspoons safflower or canola oil

Sprinkle salmon with salt and ground black pepper. Heat a 12-inch heavy-bottomed skillet 2 to 3 minutes over high heat.
Add oil. Swirl to coat bottom of pan.
Add fish fillets, skin side down.
Cook fillets on high heat about 30 seconds then reduce heat slightly. Cook about 4 minutes or until skin is browned and bottom half
of fish seems cooked. Turn fillets. Cook about 3-1/2 additional minutes for medium done.
Remove fillets and let them rest 1 to 2 minutes. Serve immediately with fresh lemon or lime slices or one of the suggestions below.


Sauces and Flavor Ideas:

Wasabi Cream Sauce: Mix 1 cup sour cream with 1 to 2 tablespoons freshly prepared wasabi, to taste. Served with pan-seared fish.

Lemon Butter Sauce: Mix 1/4 cup fresh lemon juice, 1 tablespoon melted butter, 1/2 teaspoon finely minced fresh garlic. Begin brushing on fish after fillets are turned to the second side.

Horseradish Marmalade: Mix 1/2 cup orange marmalade with 1 tablespoon prepared horseradish. Brush on fish fillets after pan-seared.

Dill Butter: Melt 4 tablespoons butter and add 1 to 2 tablespoons minced fresh dill. Drizzle over pan-seared fillets.
Cucumber Lime Sauce: Blend 1/2 cup seeded, grated cucumber with 1 cup sour cream, 1 to 2 tablespoons fresh lime juice,
1 small minced green onion, salt and black pepper, to taste. Serve with pan-seared fillets.

Quick Mango Salsa: Combine 2 peeled, diced mangoes, 1/2 cup chopped fresh cilantro, 1/3 cup fresh lime juice or orange juice,
1/2 cup diced red onion, 1/2 teaspoon ground cumin, salt and black pepper, to taste. Serve with pan-seared fish.

Sesame Salmon: Dip seasoned fillets into sesame seeds before searing. Drizzle with a few drops of toasted Asian sesame oil and lemon juice after pan-searing.