Saumon à l’Unilatéral

This recipe is from Mireille Guiliano's "French Women Don't Get Fat." It's so simplistic that I feel guilty about posting it here. Still, it's light and healthy, and you can get creative with vegetable sides.

SAUMON A L’UNILATERAL

serves 4

4 pieces of wild salmon
1 tbs fresh lemon juice
1/2 tsp coarse saltHeat a nonstick frying pan. Place the salmon in the pan, skin-side down. Pour the lemon over the salmon, add the salt, and cook for about 6 minutes over medium heat until the skin is crispy. When it is cooked to medium-rare, it will be pink at the center.

Serve immediately. Season, if you like, with a dash of extra-virgin olive oil and a sprig of fresh thyme.