perfect for when you have more servings of food than your refrigerator will allow you to hold.
I find that salmon doesn’t need so long to absorb a good amount of flavor; it needs even less when you’re browning it in a pan and using a rub instead of a liquid marinade. Rub potency tends to strengthen when it’s heated.
I served this with pureed potatoes drizzled with truffle oil and lemon.
Red, white, and green peppercorns crushed in a mortar and pestle.
a drizzle of vegetable oil.
Drizzle vegetable oil into a very hot pan and put the salmon pieces, rub-side down, until golden-brown.
Transfer the salmon onto a baking sheet lined with parchment and into an oven pre-heated to 400 degrees. Cook only until medium-well (about 10 minutes): the salmon will continue to cook as it is being plated.