4 Crispy Salmon with Bell Peppers

Whew, I'm back!  It's been a few days, I've been super, super busy, out of town the last two weekends, and going to be out of town the next two also!

What follows is a scrumptious recipe for salmon filets sauteed in butter, garlic, onions and bell peppers.  Yum!  Let's get started, shall we?  This one's gonna be short and sweet.

You'll need:

1 tbs butter
1 tbs olive oil
salmon filets
multi-color bell peppers, sliced thinly (1/2 red, 1/2 yellow/orange, 1/2 green)
1 small onion, sliced thinly (opt)
garlic, whole cloves, crushed (as much as you like - I used 6 or 7!)
lemon juice

Heat your butter and oil in a large sautee pan, and get it pretty hot.  Salt and pepper your salmon filets on both sides, and place skin-side down into the hot butter.  Throw in your garlic so that they roast.

Cook on medium-high heat for about 4-5 minutes, depending on how thick the filets are.  You'll see them start to turn white about half way up.  Then it's time to flip.  After you flip, add in your bell peppers, and onion, if using (I must admit, I forgot the onion...oops!)

Cook for another 4-5 minutes, or until desired doneness.  As you can sort of see in the picture above, the skin is VERY crispy (and thus delicious.)  I am not normally a fan of salmon skin, but when it is done to a crunchy, crispy crackle, it is heavenly.  Now your garlic, onion and peppers should be sweet and caramelized.

Okay, so my plating was done in a rush and is not very attractive, but I think you get the gist!  Finish with a squeeze of lime.