I got this one from the book "French Women Don't Get Fat" also.
Salmon à l’unilatéral (cooked on one-side only)
Serves 4
4 pieces of of wild salmon, about 4 ounces each
1 tablespoon fresh lemon juice
½ tsp coarse salt
1. Heat a nonstick frying pan. Place the salmon in the pan, skin-side down; pour the lemon juice over the salmon, add the salt, and cook for about 6 minutes over medium heat until the skin is crispy. (Cut a slice to determine the degree of cooking you desire, such as medium rare -- pink at the center -- which preserves most of the natural taste.)
2. Serve immediately. Season, if you like, with a dash of extra-virgin olive oil and a sprig of fresh thyme.
When there isn’t salmon, there is something else. Skate or tuna will work great too. Always remember one thing, fresh fish does not smell fishy. Its flesh does not look shellacked. If you can tell quality, it’s possible to find it at a good grocery store. It saves time: good fish is the simplest thing in the world to cook.
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