Fast Pan Fried Salmon: Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables. Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter taste.
Active Time: 11 Mins
Total Time: 11 Mins
Yield: Serves 4 (serving size: about 4 1/2 oz. fish)
Ingredients
- 4 (6-oz.) center-cut salmon fillets, each about 1 1/4 in. at the thickest, 6 in. long, 2 in. wide
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon white or black pepper
- 1 tablespoon canola oil or other neutral oil, divided
- 1 lemon, cut into wedges
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