RecipeMuncher

Fresh Wild Caught Salmon Filet Arugula & Baby Romaine with Tofu & Edamame Dijon Walnut Oil Vinaigrette Crispy Skin Salmon Filet Rinse the filet, then pat dry with paper towels. Season with fresh ground pepper and a modest amount of sea salt. Heat a non-stick skillet on high. Add canola oil, wait a few seconds then put the salmon, skin side down, on the hot oil. Turn the heat to medium high. Cook until the skin is crispy, flip, and cook the other side just briefly. Cook frozen shel (...)