The richness of brown (not burnt!) butter and the fresh taste of mint make this dish elegant enough for a dinner party, but simple enough for everyday.
2 pounds salmon fillet, tiny bones removed with a tweezer, cut in half
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon unsalted butter
¼ cup chopped fresh mint leaves
1 lemon or lime, cut into 6 wedges
1. Sprinkle the salmon with the salt and pepper.
2. Place a large skillet over medium-high heat and when it is hot, add the butter. Cook until the butter just starts to brown, about 1 to 2 minutes. Do not let the butter burn; if it does, pour it out, wipe out the pan, and start again.
3. Add the salmon, skin side down first, and cook until it is browned and firm, about 3 to 4 minutes per side. Serve immediately, garnished with the mint and the lemon wedges.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)