Salmon has been my favorite fish for years. I love it. I actually worry that I might eat it a little too often and tonight was definitely not a departure from the norm. It's just that salmon is just soo easy to cook, has a perfectly flaky texture and a rich, buttery taste. I've also heard that late summer is the best time for salmon as the fish build up lots of fat in preparation to spawn. I think I have my sixth grade science teacher to thank for that factoid...
The recipe below from Milk and Mode is phenomenal and a quick dinner to make on a weeknight. This will definitely be making a weekly appearance in my kitchen.
Seared Wild Salmon with Zucchini and Basil
2 thick wild salmon fillets (6 to 8 ounces)
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 small zucchini, diced into 1/4-inch cubes
2 garlic cloves
2 tablespoons chopped fresh basil
Lime wedges, for serving
Season the salmon with salt and pepper. In a large skillet over medium-high heat, melt the butter. Cook until the foam subsides and the butter turns deep gold in color, about 2 minutes (watch it carefully to ensure that it doesn't burn).
Add the salmon to the pan, skin-side up. Cook, without turning, for 2 minutes. Add the zucchini and a pinch of salt to the pan around the salmon; stir to coat it with butter. Continue to cook, stirring the zucchini, until the underside of the fish turns dark golden, about 3 minutes longer. Flip the fish (push the zucchini to one side of the pan so the fish can make contact with the pan). Add the garlic to the zucchini and stir. Cook the fish until done to taste, 2 to 4 minutes longer.
Stir the basil into the zucchini in the pan. Taste and adjust the seasonings, if necessary. Spoon the zucchini and butter sauce over the fish and serve with lime wedges for squeezing. This needs a tiny bit of acid to bring out all of the flavors.