1 1/2 lbs. salmon filets, skin on or off, in four pieces
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. grated lemon peel
2 tbsp. butter
2 tbsp. crushed, toasted hazelnuts
1 tsp. chopped fresh tarragon
microgreens, if available
1. Rub salmon with oil, salt and lemon peel. Heat a non-stick skillet large enough to hold salmon in one layer. Add salmon, skin side down, and cook 2 to 3 minutes on medium high. Transfer pan (or transfer fish to a baking sheet) to a preheated 425F oven for 6 to 8 minutes depending on thickness of fish — just until almost cooked through.
2. While fish is cooking (or ahead and reheat) melt butter in a small skillet or saucepan. Cook on medium heat 2 to 3 minutes longer, watching that it doesn’t burn, until butter smells nutty and turns brown.
3. Spoon approximately 11/2 tsp. butter over each filet. Sprinkle with hazelnuts and tarragon. Add microgreens if using. Makes 4 servings