Joshua Roland, chef, F15teen
September/October 2008
- Four 6-ounce salmon fillets, skin off, bone out
- Salt and pepper to taste
- Olive oil
Heat a skillet with a small amount of olive oil. Salt and pepper salmon. When the skillet starts to smoke, add the salmon. Cook until one side is brown (2 to 3 minutes), then flip fillets and cook other side (2 minutes). Blot on paper towel to remove excess oil.
To serve: Spoon corn onto center of plate. Lay salmon fillet on top, followed with cherry tomato salad. Garnish with fresh basil.
