Crusted Salmon Cooked Three Ways

by Chef Didier Leroy

800 g fresh Atlantic salmon, centre cut, scaled, with skin
10 g each course sea salt and course black pepper
2 branches fresh rosemary, chopped
Few drops vegetable oil

1. Slice fish fillet into four equal portions and place with skin side up.

2. Toss together sea salt, pepper and rosemary and lightly press mixture over salmon skin.

3. Season cast iron or heavy skillet with a thin coating of vegetable oil and set over high heat.

4. When heat is evenly distributed and reaches a high level carefully place salmon, skin side down, into skillet. Leave space between fillets to ensure proper cooking. Sear over high heat for eight to 12 minutes or until skin is crispy. Serve immediately and instruct guests to slice fish from top to bottom, including skin, to enjoy as it is intended. Serves 4.