Coho salmon fillets

  • 2 (170g) coho salmon fillets, 3 to 4cm thick, pin bones removed
  • 2 tsp vegetable oil
  • 1/4 tsp salt
  • Freshly ground black pepper
1) Set a 25cm nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 mins. Turn each fillet over and continue to cook for another 2 mins. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 mins before serving.

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