TEST KITCHEN'S PAN SEARED SALMON
Steps:
- Cut salmon into four pieces.
- Brine pieces 15 minutes in a solution of 2 quarts water and 1/2 c. kosher salt. Pat dry when done.
- Place 1/2 t. each kosher salt and coarse ground pepper in the bottom of a cold, non-stick saute pan. Place the salmon pieces on top, skin side down.
- Turn heat to medium hight and saute 6-8 minutes. Sprinkle 1/4 t. each salt and pepper on top. Flip and saute another 6-8 minutes until internal temp reaches 125 for farm raised salmon, and 120 for wild.
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