I am extremely lucky because J went on a very manly fishing trip with his family the other weekend and our freezer is now stocked with all manor of wild salmon and halibut. So this is my first, no doubt of many, preparations of salmon. I actually did this with a white spring salmon fillet and it was a little strong for this fish which is quite delicate. However I think it would work great on Sockeye.
[print_this]Cilantro Chili Salmon
2 fillets salmon, patted dry on both sides
2t cilantro, finely chopped
1/4t chili powder
1/4t freshly ground pepper
1/2 lime cut in wedges
This is dead simple. After your fish is dry combine salt, pepper, chili and 1t of the cilantro and sprinkle over the fish. Allow this to sit while you heat up a non-stick pan over medium heat. Add the butter, when the foam subsides put the fish in skin down. Allow to cook for 3 minutes then flip flesh side down. Depending on the thickness of your fish cook for another 2-4 minutes until still pink in the middle. Serve garnished with the remaining cilantro and a fresh squeeze of lime.[/print_this]