Title: Crispy-Skinned Salmon
Categories: Fish, Tried
Yield: 4 Servings

24 oz Salmon fillets; with skin
2 tb Olive oil
1 tb Cracked black pepper
2 ts Kosher salt; or less
1 ts Garlic; chopped
1 pn Dried thyme
1 pn Dried rosemary
1 Crumbled bay leaves

1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic,
thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2
hours on counter or 4 hours refrigerated.

2. Heat remaining oil on medium-high heat in a non-stick skillet. Add
salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8
minutes or until salmon is cooked but still slightly pink in centre. Remove
salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle
over salmon.

Serving Ideas : Lucy Waverman: frites or mashed potatoes

NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it
worked well on a single large fillet of the same total weight. I find that
1 1/2 teaspoons salt make the salmon sufficiently salty. The marinated
salmon can also be cooked on a preheated barbeque, with the lid down.

Recipe by: Lucy Waverman, "On Cooking", Globe&Mail 98-2-7

Posted to EAT-LF Digest by "Ellen Pickett" on Nov 27,
1998, converted by MM_Buster v2.0l.