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Wednesday, May 7, 2014

Pan fried salmon with lime and fresh thyme

  1. Remove scales, clean, and pat dry a salmon fillet. Cut into serving size. ( I use a pair of scissors for cutting the skin ).
  2. Drizzle evenly :  freshly squeezed lime,  garlic salt, low-sodium soy sauce, chopped Thai chilies, and freshly ground pepper.
  3. Heat olive oil in a pan, place the salmon with skin facing down. Cover and cook. Flip.
  4. Flip one more time, raise the heat to make the skin crispy if you prefer.  Serve with your favorite sides.

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