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One-Sided Cooked Salmon
You don't need to turn the fish - the fillets cook skin side down, so it gets nice and crispy.
2 tablespoons flour
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 1/4 lbs center-cut salmon fillet, cut crosswise into 4 pieces
1 tablespoon olive oil
2 tablespoons chopped fresh dill
Cooked baby peas
Combine flour, 1/2 teaspoon salt and pepper on waxed paper. Dip each piece of salmon skin side down into the flour mixture, shaking off the excess; set aside on waxed paper. Sprinkle evenly with 1/2 teaspoon salt; set aside.
Meanwhile, heat a large skillet over high heat for 1 minute. Reduce heat to medium-high; add oil and heat 1 minute. Add the fish, skin side down. Cover and cook 5 to 6 minutes or to desired doneness. Sprinkle with dill. Makes 4 servings. PER SERVING: Calories 305, Total Fat 19 g, Saturated Fat 3.5 g, Cholesterol 84 mg, Sodium 666 mg, Carbohydrates 3 g, Protein 29 g, Calcium 19 mg, Fiber 0 g