Last Minute Pan Seared Salmon Fillets

1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary (see note)
Scant 1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
Four 6 to 7-ounce salmon fillets, cut 3/4 to 1 inch thick
Olive oil for sautéing
4 large lime wedges
1 to 2 tsp chopped chives, optional

1. In a small bowl, mix together the smoked paprika, thyme, rosemary, salt, and pepper until well blended. Divide the mixture evenly and rub over the top of each salmon fillet. (Salmon can be prepared 1 hour ahead. Cover and refrigerate.)

2. In a large, heavy skillet (preferably nonstick) set over medium high heat, add enough oil to just coat the bottom of the pan. When the oil is hot, add the fillets, flesh sides down, and cook until lightly browned, 2 to 3 minutes. With a metal spatula turn the fish so that the flesh sides are up and cook until the flesh is opaque all the way through, 3 to 5 minutes. (Time can vary depending on the thickness of the fish. Watch carefully so you do not overcook or the fish will be dry.)

3. Remove and serve the salmon fillets with lime wedges to squeeze over them. Sprinkle with chives if desired. Serves 4.

Market Note: Buying crushed rosemary, which can be found with other herbs and spices in most supermarkets, is a great time saver.

Copyright Betty Rosbottom 2015