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.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
We will never send spam or annoying emails. Unsubscribe anytime.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
