Pan frying NZ salmon fillets

INGREDIENTS

• 4 x 180g fresh NZ salmon fillets (skin on and pin bones removed)

• Sea salt

• 1 Tbsp. olive oil

• 20g butter, diced

• Juice of ½ a lemon

 METHOD

1. With a very sharp knife carefully slice some stripes on the salmon skin (this will prevent the skin from curling when cooking).

2. Season the salmon fillets on both sides with sea salt.

3. Heat a heavy based, non-stick frying pan over a medium to high heat. Once hot, add the olive oil, and allow to heat through.

4. Add the salmon fillet to the pan skin side down.

5. Gently fry for 2-3 minutes, or until cooked two-thirds of the way through.

6. Flip the salmon over, add the butter and baste the salmon. Squeeze over the lemon juice, then remove the fillets from the pan.

7. Serve.