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Salmon Of Zurich

Updated: 3 days ago

Zurich's wild salmon stands out as one of its culinary treasures. The season for wild salmon is June - September. Treat yourself to a delicious and nutritious delicacy.

Season; June - September

Prep time: 15 minutes

Cook time: 10 minutes


Serves 2

2 -6-8 oz. fresh wild salmon filets with skin

1 1/2 tsp. sea salt, to taste

2 tbsp. extra virgin olive oil (or clarified butter)

lemon or lime wedges

1/4 cup fresh dill, or parsley, or both

For Salmon

Pat filets dry with paper towels. Generously season both sides with salt. Dry skin again, before laying the salmon in a pan. This ensures a crispy skin.

Heat your oil, or clarified butter in a large cast iron skillet (or other heavy bottom pan ) over medium high heat. You want the oil, or clarified butter to shimmer, not smoke.

Add fillets, skin side down in a single layer and cook for 4-6 minutes, depending on the thickness. Press down gently to ensure even contact with the salmon.

Gently flip the salmon over and cook for 1-2 minutes more. Salmon should be slightly opaque in the center.

Let the salmon rest for 2 minutes before serving. Remember there is carry over cooking when you take it out of the pan.

Transfer to plate.

Add your vegetables that are in season. Keep it simple as the salmon is the star. Drizzle with fresh lemon, or lime. Top with herbs.



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