Provençal Salmon

Simple food really is the best!

Most of you know that I have a freezer full of salmon because my husband, Mark, takes a trip to fish in Alaska every summer.  Without fail, a huge box of fish arrives in August each year.

Most of us are working hard to eat what we have; we’ve had our share of salmon since the epidemic started!  I recently concocted Provençal Salmon, made in a matter of minutes, and loved it; I hope you will too!

Provençal Salmon

4 5-ounce salmon fillets

2 tablespoons butter

2 small lemons

½ teaspoon herbs de Provence

¼ teaspoon dried basil

Salt and pepper to taste

In a chef’s pan, melt butter over medium-low heat.  Pat salmon dry with paper towels and place the salmon in the pan, skin side down.  Sprinkle the tops of the fillets with a generous amount of salt and pepper, then sprinkle with dried herbs and cook for 4-5 minutes.  Zest and juice the lemons. When the salmon skin is crispy, flip the fillets over and add lemon juice and zest.  Swirl the pan to mix.  Continue to cook until salmon is rendering fat and is desired doneness.  Serve immediately with a drizzle of pan juices on top.

Variations:

-Add lots of fresh chopped herbs just before serving; like parsley, basil and thyme.

-Substitute olive oil for butter.

-Add capers or chopped olives for a salty brine.

-Don’t have herbs de Provence?  No problem, just mix an assortment of green herbs like basil, parsley, rosemary and thyme instead.