Pan-fried Salmon Fillet

by Gabrielle Campbell

Information

Ingredients

1/4 pund salmon fillet, skin on
salt, pepper and paprika or chilli flakes to taste
1 tbsp butter
1 shallot, cut into crescents
1 large pip garlic, cut into slivers

Directions

1. Pat dry salmon and season to taste with salt, pepper and paprika or chilli flakes.

2. Melt butter in a skillet over medium heat and saute shallots for 2 minutes, then add garlic and fry for another 2 minutes until lightly golden and fragrant. Remove shallots and garlic and set aside.

3. Add the salmon to the hot skillet, skin side down. Cook over medium low heat for 3 minutes, then flip the fish to cook the other side for another 1 to 2 minutes.

4. Plate the fish and top with reserved fried shallot and garlic. Spoon the fragrant melted butter over the fish and serve immediately with white rice.