12 – 16 oz center-cut salmon fillet
salt and pepper to taste
2 tbs mayonnaise
1 small shallot, chopped
• Remove fish skin. Salt and pepper the fillet. Marinate fish in lemon juice.
• Mix mayonnaise, shallots, and hot sauce. Spread it evenly on top of fish.
• Smear the bottom of a cast iron skillet with some oil. Heat until super hot.
• Place fish on skillet with bottom side down; immediately transfer it under broiler. Broil for 8 minutes or until the top is browned. No need to turn the fish.
Serves two, accompanied by sugar snap peas.
A slightly chilled glass of Beaujolais Villages would complement this dish.