Inspired by Good Fish by Becky Selengut
2 Vital Choice wild Alaskan sockeye salmon fillets
Preheat skillet to medium-high heat.
Add the marinade and oil to a dish or re-sealable storage bag and blend together. Coat fish with marinade mixture. Sauté until opaque throughout, which will take 6-8 minutes* per inch of thickness. Remove from heat and let rest 2-3 minutes before serving.
*Cooking time varies by species — sockeye cooks the quickest, and king cooks the slowest, due to their differing fat contents: less in sockeye, much more in king. Skin-on salmon portions will cook a bit more slowly than skinless salmon.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.