The dried-thyme crust on this salmon is one of my favorite contrasts for pinot noir because the herb's flavor really brings out the wine's rich cherry-raspberry fruit. Prep: 5 minutes; Cook: 6 minutes.
1 (2 1/4-pound) skinless center-cut salmon fillet (1 inch thick)
1 1/2 teaspoons dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons aged balsamic vinegar
How to Make It
Cut the salmon fillet into 6 equal portions, and lightly spray both sides of each piece with cooking spray. Sprinkle with dried thyme, salt, and black pepper.
In a large skillet, heat butter on medium-high until foamy. Carefully place the fillets in the skillet. Cook the salmon; don't move fillets until the edges begin to crisp, about 2 minutes. Decrease heat to medium, and cook until fish is golden brown, about 1 minute more. Turn fillets and continue cooking until medium-rare and skin is crisped, about 3 minutes, depending on their thickness. Remove fillets to serving plates and drizzle with balsamic vinegar.
from Everyday Dining with Wine
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