Slow-fried Herbed Salmon in Extra-virgin Olive Oil
Serving Size: 4 Servings
Ingredients
- 1 1⁄2 pounds center-cut salmon fillet, skinned and cut crosswise into 4 portions
- 2 tablespoons extra-virgin olive oil
- 1⁄3 cup finely chopped fresh parsley
- 2 tablespoons minced fresh dill
- 1 teaspoon minced fresh thyme leaves coarse kosher or sea salt
- freshly ground black pepper
Instructions
Arrange the salmon on a platter and rub all over with 1 tablespoon of oil.
In a small bowl, combine the herbs. Coat the salmon on all sides with the mixture. The salmon can be cooked immediately or kept cov- ered and refrigerated for up to 8 hours.
Heat the remaining tablespoon of olive oil in a large nonstick skillet over moderately low heat. Season the salmon with salt and pepper and cook it in the skillet for 8 to 10 minutes on each side or until slightly crispy and just cooked through.
