Preparation:

·    Two fresh 6 oz. Salmon filets, cut from the center of the fish, without skin.

·    Rub with olive oil, sprinkle with sea salt and fresh ground black pepper.

·    Place flat side down on your preparation surface.

·    Cover the top with chopped fresh dill, and pat it down so it stays put.

·    Sprinkle the top with a small amount, less than ¼ Tsp each, of Herbs du Provence  (or you may substitute using Lavender buds). Pat this in as well.

Cooking:

·    Preheat your oven to 350 degrees (if desired).

·    Heat a small amount of olive oil, enough to coat the bottom of your non-reactive, non-stick sauté pan.

·    Sauté herb side down over medium heat for 2-3 minutes.

·    Say hi to your spouse (instantly attracted by the aroma!)

·    Turn the fish over one time only. Continue to sauté 2 minutes.

·    Remove the pan to the oven where it will finish for 4 additional minutes. (Or you may finish it on the stove top if preferred – just be careful to not allow it to get too dry. Caution: A second turning will almost certainly break the filet, if not on the turn then on the plating.)

Serve:

Plate the fish herb side up, taking care to keep the filet whole.

Suggested side dishes:  Jasmine rice with lemon pepper, and steamed Sugar Snap peas (tips and strings removed) served with butter.

Suggested wine:  A medium to full bodied Pinot Noir.

Sautéed Salmon