Be sure to buy wild salmon, as opposed to farm-raised, which can contain dangerous levels of the chemical PCB, a toxin that the Environmental Protection Agency calls a “probable human carcinogen.” Arctic char is also a wonderful substitute for salmon.
- 2 Tbs extra-virgin olive oil
- Four 4-oz pieces wild salmon, skin left intact
- Kosher salt
- Freshly ground white pepper
- 2 shallots, minced
- 1/4 diced, seeded tomato
- 2 garlic cloves, thinly sliced
- 4 freshly chopped basil leaves
- 3/4 cup white wine
- Juice and zest from one lime
Heat a nonstick skillet over high heat. Add 1 tablespoon of the olive oil to coat the pan evenly.
Season the salmon on both sides with salt and pepper. Place the fish, flesh side down, in the skillet and cook four minutes or until golden. Turn and cook an additional three minutes. Transfer the fish to a heated dish.
Add the remaining olive oil to the skillet and heat over medium heat. Add the shallots, tomato, and garlic, and sauté five minutes. Add the white wine and reduce by half. Add the lime juice and zest and heat through.
Divide the fish among four plates, pour the sauce over the top, add basil and serve immediately.