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OxfordPress.com

Pan-roasted salmon

Let everyone else grill salmon. I prefer to pan-roast mine inside, in the cool of the kitchen. All you do is start cooking it in a cast iron skillet and pop it in the oven to finish cooking for four or five minutes. The fish comes out perfectly cooked, with a nice crisp crust. Because the skillet is barely brushed with oil, the technique adds little fat to the preparation.

Makes 2 servings

2 six-ounce salmon fillets

coarse salt

freshly ground pepper

1 teaspoon mild olive or vegetable oil

Preheat oven to 400 degrees. Run your fingers over the flesh side of the salmon to make sure there are no bones. If there are, use tweezers or pliers to pull them out. Sprinkle the salmon with salt and pepper.

Heat a cast iron or other oven-proof skillet until hot. Add the oil and swirl to coat the bottom of the pan. Return pan to the stove and add the salmon, flesh side down. Cook for three or four minutes until browned. Turn the salmon and transfer the skillet to the preheated oven. Cook another four to six minutes until done to your liking. Those who like salmon and tuna cooked medium should check the fish after a total cooking time of eight minutes.

To check doneness, poke a sharp knife in the center, twist it and take a look. Ideally it should be translucent, not opaque, because the fish will continue to cook a little off the heat. Do not cook until the fish flakes or it will be overdone.