Adapted from "Good Fish" by Chef Becky Selengut

Serves 2

2 wild Alaskan salmon fillet portions* (sockeye, silver, or king)
2 tablespoons organic extra virgin olive oil
Juice from half a lemon
Salt and pepper or Vital Choice Salmon or Seafood Rub.

*Sockeye will cook faster than silver or king. The instructions assume skin-on portions, so if you use skinless portions, reduce the cooking time, and brush oil on both sides of the fish. To avoid over-cooking, wild salmon should still be slightly pink in the very center when removed from the heat, as it will continue "self-cooking" for a few minutes.

Preheat oven to broil.

1. Drizzle 1 tablespoon olive oil into a heavy broiler pan or medium-size iron skillet.
2. Place salmon skin side down and gently rub olive oil on the top. Sprinkle with salt and pepper, Vital Choice Salmon Rub, or Vital Choice Seafood Rub.
3. Broil in the oven for 6-8 minutes per inch of thickness. Remove after 6 minutes and check for color. Let rest for 2 minutes.
4. Squeeze lemon juice and olive oil over the salmon to serve.

About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.