INGREDIENTS
- 2 5-to-6-ounce fillets of salmon, ideally wild-caught, 1/2-to-1-inch thick
- Kosher salt and ground black pepper
- 2 tablespoons neutral oil, like grapeseed or canola
- 2 tablespoons unsalted butter
- 1 medium jalapeño pepper, seeded and diced fine, approximately 2 tablespoons (or to taste)
- 1-2 tablespoons chopped cilantro, mint or flat-leaf parsley, or a combination of all three
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you’re done.) Top with chopped fresh herbs, and serve with roasted new potatoes.
Time: 15 minutes
Yield: 2 servings
This amazing recipe was created by SAM SIFTON cooking.nytimes.com
@nytcooking on instagram here.
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