by Chef Jose Meirelles, Le Marais

Serves 6

6 4oz. filets of Wild Alaskan Salmon, skin on
Salt and white pepper to taste
Peanut oil for sautéing
3 tablespoons freshly chopped flat leaf parsley, to garnish
2 tablespoons freshly chopped tarragon leaves, to garnish
For parsley oil:
1 cup extra virgin olive oil
2 cups freshly chopped flat leaf parsley

Method:
On the skin side of the fish, score the flesh with three marks. You want to just go through the skin without making a deep cut in the flesh. Also you want the score to go all the way to the edge of where the skin ends. This will prevent the fish from curling in the pan.
Have an oven preheated to 400 degrees. Heat a non-stick skillet with just enough peanut oil to cover the bottom of the pan. Season the fish on both sides with salt and white pepper. Add the fish to the pan on the skin side. With the fire on medium heat, cook the fish on the skin side until the skin crisps up, about 4 minutes. Place the pan into the oven, leaving the fish on the skin side for another 4 minutes just until the heat just reaches the center of the fish.
To make parsley oil: roughly chop the parsley. In a large skillet, heat the olive oil. Lightly fry the parsley in the oil for about one minute to release its flavor. Then remove from heat, puree the mixture in a blender, then strain. This can be chilled.
Finish with the herbs, parsley oil, then plate. Season with salt and pepper.

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