Sautéed Salmon with Ratatouille
Because it is naturally moist, salmon is a great fish for dry-heat cooking methods like sautéing. This simple, rustic dish pairs salmon fillets with a
classic ratatouille.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 boneless salmon fillets (4-6 oz each)
- 2 Tbsp clarified butter (or 3 Tbsp unsalted butter)
- 2 Tbsp vegetable oil
- Kosher salt, to taste
Preparation:
- Prepare classic ratatouille recipe.
- Season both sides of the salmon fillets with Kosher salt.
- Warm a heavy-bottomed sauté pan over medium-high heat.
- Add clarified butter and oil, and wait for it to get hot, but not quite smoking.
- Place the salmon skin-side down in the hot pan. Cook about 2 to 3 minutes or until the skin is crispy.
- Cook the other side for 2-4 minutes, depending on thickness. The fillets should just start to flake but still be medium rare in the middle.
- Serve with ratatouille.
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