Pan-Roasted Sockeye Salmon

From inthekitchenwithkath.com

(Adapted from a recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)

Serves 2

2 (6-oz.) fillets of sockeye salmon

Salt

Freshly ground pepper

2 tablespoons olive oil

1. Preheat the oven to 350˚.

2. Heat a large cast iron (or nonstick) ovenproof skillet over medium-high heat.

3. Salt and pepper the flesh side of the fillets to taste.

4. Add the olive oil to the hot skillet.

5. Put the fillets, flesh-side-down, in the skillet. (Stand aside and do it carefully; the oil will splatter a bit when you put it in.)

6. Cook for 3 minutes.

7. Turn the fillets over; the flesh should have a nice crust.

8. Put the pan in the preheated oven and cook for 3 – 5 minutes until done. (My fillets took only 3 more minutes.)

9. Serve immediately with the salad or side dish of your choice.