salmon

i like to cook salmon with the skin on.....
( any salmon from Kanaloa will suffice - or Opakapaka from Honolulu Fish Company )
hot pan - olive oil - spanish and organic
salt
pepper

the usual

but here is where it gets interesting
85% of the cooking is done skin side down -
to ensure crispy skin
and when it is almost done
flip the salmon just to sear the top

the salmon will be plated crispy skin side up
and the texture of the salmon will go from
well done to almost raw in the same bite