cooking method sears the fish and seals in the juices. Given
the low fat content of chum, this is my favorite way of preparing
it. The recipe earned third place in the News Tribune (Tacoma)
contest a couple years ago.
2 servings of salmon fillet
2 tbs. olive oil
plenty of freshly ground black pepper
lemon pepper (optional)
dried dill weed (optional)
the flesh side of the fillets generously with black pepper.
2. Dust with lemon pepper and/or dill weed, if desired.
3. Heat the oil to near smoking temp.
4. Place salmon in pan, flesh side down. Cover.
5. Depending on thickness, turn in 3 to 5 minutes
6. Cover & cook skin side down for the same length of
7. Test for doneness (finished as soon as it loses it's translucency).
it hot (setting 8.5 out of 10 on my stove) but never overcook
This dish is going to smoke up the kitchen, so fix your
spouse a drink on the patio and turn the range hood fan