Slow-Fried Herbed Salmon in EVOO

By ginasheppard

The herbs in the recipe are just suggestions; other fresh herbs, such as chives, tarragon, sage, oregano, cilantro and mint can be substituted. Taste your herbs first to adjust the amounts to their strength of flavor. Frying the salmon over a low temperatures allows the outside to get crispy without burning the herbs, while the inside cooks slowly to moist perfection.

Ingredients

• 1 1/2 pounds center-cut salmon fillet, skinned and cut crosswise into 4 portions
• 2 T. EVOO
• 1/3 C. finely chopped fresh parsley (or about 1/4 C. dried)
• 2 T. minced fresh dill (or about 2 t. dried)
• 1 t. minced fresh thyme leaves (or about 1/2 t. dried)
• coarse kosher or sea salt
• freshly ground black pepper

Preparation

Step 1

Arrange salmon on a platter and rub all over with 1 t. oil. Season with salt and pepper.

In a small bowl, combine the herbs. Coat the salmon on all sides with the mixture. The salmon can be cooked immediately or kept covered and refrigerated for up to 8 hours.

Heat the remaining tablespoon EVOO in a large, nonstick skillet over moderately low heat. Cook salmon in the skillet for 8 to 10 minutes on each side or until slightly crispy and just cooked through.