Big Salmon Sale.
I had limes, garlic, and butter at home.
I sliced the salmon into 2 pieces... about 1/4 pound each. The grill pan was pre-heated to REALLY hot. I brushed the flesh side with EVOO and sprinkled some home-smoked salt on top, carefully placed the fillets in the pan (oiled side down), grilled for about 3.5 minutes, oiled the skin side, and carefully flipped them. The second side only needed to cook for about a minute. (Salmon does not like being overlooked... trust me!)
I had melted a few tablespoons of unsalted butter with a small microplaned garlic clove. I plated the salmon, poured the butter on top, and microplaned some lime zest over the top.
As an accompaniment, I indulged in the only pasta salad we like (not generally big on pasta salads in this house). This was one I learned hundreds of years ago while doing summer stock in Canada: pasta cooked a little past al dente, rinsed and cooled, mixed with mayonnaise, lemon juice and zest, a couple of tablespoons of chopped dill, and a ton of fresh ground black pepper.
Satisfaction guaranteed!
