Wild California Salmon Paillard
For Salmon - Serves 4
4ea 6oz Salmon fillet cut on the bias
3Tbl clover dairy sweet butter
2tsp cracked white pepper
3tsp sea salt
Place each salmon fillet between 2 pieces of plastic wrap squares (12” x 8”). Sprinkle a tsp. of water over salmon and place between plastic. Gently pound the salmon to a ¼ inch thick paillard. Remove top plastic and season the top of the salmon with salt and pepper. In a large non-stick pan melt 1tbl butter. As the bubbles stop and before the butter browns, place two paillard season side down and cool for 60 to 90 seconds. Gently flip over the paillard and remove from heat. Remove the salmon to a room temperature plate. Repeat two more times.