Pan-fried salmon fillets with citrus vinaigrette by chef Cathal Armstrong is one such recipe. Pan-fried salmon fillets served with asparagus and shallots is another idea.
Pan-frying, or searing, refers to a universal culinary technique that entails cooking food in a moderate amount of fat over medium-high heat. To prepare Chef Armstrong's pan-fried salmon fillets, heat 1 1/2 tablespoons of olive oil in a pan until the oil shimmers. Season the salmon fillets with salt and pepper, then fry them until browned, about three minutes, beginning with the skin side down.
For a side dish, boil 2 pounds of asparagus in salted water until the stalks are crisp-tender and bright green. Drain the asparagus and rinse with cool water. Pat the asparagus dry, drizzle olive oil over it and toss it to coat.
In a small saucepan over moderately high heat, combine 1/4 cup of orange juice, 1/4 cup of lemon juice and 2 tablespoons of fresh lime juice. Reduce the juices by half, or for at least 10 minutes. Transfer the reduction to a heatproof bowl. When it cools to room temperature, whisk in 1 minced shallot, 2 tablespoons of snipped chives and 1/4 cup of olive oil. Season with salt and pepper to taste.
Serve the salmon with the citrus vinaigrette and the asparagus on the side, or with any crunchy green vegetable.