Salt And Pepper Salmon
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
58
Spice
34
Sweetness
51
Sourness
46
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 pinch
SugarDirections:
1
Run your finger up and down the center of the salmon feeling for any pin bones
2
Remove any that you find with a needle-nosed pliers or tweezers
3
With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions
4
Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin
5
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking
6
Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet
7
Add the salmon to the pan, skin-side down
8
To get super crispy skin, cook the salmon almost to completion, about 6 minutes
9
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes
10
Transfer the salmon to a platter and serve with the Smashed Potatoes
11
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt
12
If they're large, cut them in half
13
Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes
14
Drain
15
Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife
16
Toss the potatoes into a bowl and roughly crush them
17
Drizzle with olive oil and season with salt and pepper
18
Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts
19
Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes
20
Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot
21
Season with salt and pepper
22
Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper
23
Scatter the watercress over the top, fold it in just until it wilts and call it a day