Ingredients
1 1/2 tsp. salt
8 salmon fillets, each about 1/3 lb. and 1/2 inch thick
1 tsp. freshly ground pepper
1/2 cup dry white wine
8 Tbs. lemon juice, preferably from Meyer lemons
4 Tbs. water
Preparation
Sprinkle the salt in a wide, heavy fry pan and place over medium-high heat until nearly smoking. Add the salmon fillets and sear for 2 minutes on one side. Turn and sear for 1 minute on the other side. Season with the pepper. Reduce the heat to low, then pour in the white wine and 2 Tbs. of the lemon juice. Cover and cook until the juices are nearly absorbed and the fish is halfway cooked, about 3 minutes. Uncover and pour in 2 Tbs. of the lemon juice and 3 Tbs. of the water. Re-cover and cook just until the fish flakes easily with a fork, about 3 minutes more. Most of the pan juices will have been absorbed.
