Blackened Asian Salmon

Brush 2 6-oz. salmon filets, cross-cut, with your favorite Asian sauce. Sesame Ginger Teriyaki is great. Just to lightly coat the outside of the filets. Heat fry pan with a little olive oil to medium hot, place filets in skin-side up. Leave untouched for 4 minutes to get a blackened crust. Turn filets skin-side down for an additional 4 minutes or until medium rare.

Removing the filets with a spatula will leave skin in the pan. Remove the skin from the pan and discard. Fry up some cooked rice and veggies in the drippings. Serve filets and rice topped with lemon juice and a little zest.

Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best.

Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on the filets.

Preheat oven to 200 degrees. Bake the filets at 200 degrees for 45 minutes.

Serve with green beans and rice.