Salmon Sauté Recipe

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Fish & Seafood = 30 minutes or less
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Salmon Sauté

Contributed by: Melinda

Salmon fillet, skin on - up to 1 inch thick at thickest point
Zest and juice from 1 meyer lemon
1 grated garlic clove
Kosher Salt & Black Pepper
Olive Oil
Minced fresh parsley
Lemon wedges

Remove salmon from refrigerator about 15 minutes before you plan to cook
Cut salmon into serving size portions
Rub with lemon zest and garlic on both top and skin side
Sprinkle with salt & pepper
Heat oil in sauté pan over medium heat
When oil ripples, add salmon pieces skin side down
Cook about 5 minutes, then turn and continue for about 3-4 minutes on top
Turn again so skin side is down, drizzle with juice from 1/2 the zested lemon
Continue cooking to desired doneness - test by inserting a fork into the thickest part and twisting to see doneness

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