We love salmon, and like to prepare it simply as it has a lot of flavor on it's own. Here are our two favorite ways.
Pan-seared: Season the fish with S&P and rub with a little olive oil. Sear in a hot skillet (med/high), doing the skin side last. Fish is done when it just barely flakes...do not overcook or it will be dry. Squeeze a little fresh lemon juice over the top and serve with dill sauce, recipe below.
Poached: Season salmon with S&P and place in skillet in about 1/2" of chicken broth, a little minced garlic and a couple tbls of butter. Lay thin slices of lemon on top of the fish and simmer in broth, covered, until fish flakes as above. Serve with dill sauce.
1 cup Miracle Whip or mayonnaise
1 tsp horseradish
1 tsp dried dill
1 tsp Worchester sauce
juice of ½ lemon
We get by with a little help from our friends