Ingredients
4 (6-ounce) wild salmon fillets, skin-on
Coarse sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons Clarified Butter
Braised Fennel and Artichokes
Preparation
Season salmon with salt and pepper. Heat olive oil and clarified butter in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in the skillet, pressing down on fillets with your fingers or a spatula. Cook fish 5 minutes, turn, and continue cooking 1 minute more. Transfer fish to four serving plates and serve immediately with braised fennel and artichokes.
