This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
- 2 tablespoons canola oil
- 8 salmon fillets (3 ounces each), skinned, preferably organic or wild
- Fine sea salt and freshly ground white pepper
Heat canola oil in a medium nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet, skin-side up. Cook until golden brown, about 3 minutes. Turn fish and continue cooking until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 2 to 3 minutes more. Remove fish from skillet and serve immediately.