Adapted from a recipe by Alton Brown
The flesh of the Coho salmon is light pink and has a very delicate flavor. They are considered by some to be the best salmon for the grill because of their mild flavor and firm texture, and excellent for sautéing, frying or poaching. The wonderful flavor of this fish only requires a little salt, pepper and olive oil.
2 (6-ounce) Coho salmon fillets
2 teaspoons olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Heat a 10-inch nonstick sauté pan over medium. Brush each fillet with oil and sprinkle with salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2-3 minutes. Turn each fillet over and continue to cook for another 2-3 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.
Yield: Serves 2
Recipes:Fish, Salmon, Parve, Kosher