Salmon Uniliateral

Salmon Unilateral:

The play the University of Washington runs where they toss to the TE if the sideline looks to be open.

Actually, what I like to cook when I'm alone for the evening.

Straight, easy to do, tasty and with a great French name.

All you need is a 6-8oz salmon fillet with the skin still on. Be sure and use good quality salmon for this because the center will remain rare.

Clean the salmon, pat dry and coat the skin side with a thin layer of oil. You could brush on olive oil. I use Pam cooking spray.

Heat 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium-high heat until the butter melts and foams out.

As soon as the foaming subsides, add the salmon to the center of the pan, SKIN SIDE DOWN. Then just leave it there. Don't touch it for 1-2 minutes. After that, pick up the pan (be careful, it may spit at you a bit) tilt to the side and collect the hot butter/oil in a spoon and baste it over the salmon. Alternate laying it on the heat, and raising and basting for an additional 6-7 minutes, or until the side of the skin begins to char. You never turn the fish, ever.

Take the salmon out of the pan with a large spatula and salt and and pepper to taste. Acid also works here, so I usually either give it a good squeeze of lemon or a splash of balsamic vinegar.

Serve with a side salad, steamed vegetables, garlic bread, or my favorite, lemony couscous.

Parings: Pinot Grigio, dry Chardonnay, a light Pinot Noir, ESB, a medium-strength IPA or full bodied Pale Ale, a Lemon Drop or Gimlit cocktail.