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Copper River Salmon
Serves 4 |
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Ingredients:
| 2 tablespoons olive oil |
| 48 oz Copper River Sockeye salmon fillet |
| Sea salt and ground mixed peppercorns |
Directions:
- Preheat oven to 275.
- Heat olive oil in a nonstick saute pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
- Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
| Course: | Dinner |
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