RECIPE UPDATE: This recipe was first posted June of 2007, again when the blog was newly born (about a month old). I’ve included the original photo taken with my Canon digital camera for some nostalgia.

The recipe however, has remained the same and that’s a good thing. When I prepare fish, the approach is usually simple and in this instance, the recipe is no different.

Salt and Pepper Salmon

(serves 4)

For the sauce

250 gr. of strained yogurt
50 gr. of Mayonnaise
2 Tbsp. fresh chopped dill
1/4 cup finely chopped pickle
1 Tbsp. roughly chopped capers
1 tsp. of lemon zest
1 squeeze of lemon juice

1. You simply incorporate all of the above ingredients and refrigerate until you’re ready for plating. Any left over sauce would go well with a veggie platter too!

For the Salmon 

4 portions of salmon fillet
sea salt and fresh ground pepper
vegetable oil
2 Tbsp. stick of room temperature unsalted butter

1. I always buy salmon fillets that are already free of pin bones but it’s always good to check for any that were missed by running your fingers across the salmon.
2. Heat about 2 tablespoons of oil in a large non-stick pan over medium-high heat until the oil is almost smoking. Rub about 1 1/2 -2 tablespoons butter on the skin side of each fillet, Season salmon with salt and pepper.
3. Place salmon in the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 5-6 minutes.
4. Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes. Plate the salmon with a summer potato salad and a green salad and spoon a heaping dollop of the Dill sauce on your salmon.