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.