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Ingredients
Fish, salmon, sockeye, wild caught, raw
Peanut butter, creamy
Garlic, raw
Lemon juice from concentrate, bottled, CONCORD
Oil, olive, extra virgin
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Instructions
Pat salmon fillets dry and season well with salt and pepper.
Heat oil in a non-stick pan over medium-high heat.
Place salmon skin-side down and press gently. Cook for 4 minutes without touching.
Flip and cook a further 2–3 minutes until just cooked through.
Remove salmon. Add butter, garlic, and lemon juice to the same pan.
Let bubble for 1 minute, then pour over salmon and garnish with parsley.
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