2 lbs wild salmon cut into 8 0z portions
2 fresno chilis seeded & sliced
1 lemon thinly sliced
1 sweet onion thinly sliced
2 tbsp olive oil
salt & pepper to taste
Portion the salmon into roughly 8 oz cuts.
In a large non stick skillet place everything except the salmon. Sauté for about 5 minutes on medium high heat. Remove the veggies & lemon then add half the salmon to the pan to sear. Cook for 4-5 minutes per side. Depending on the size of your pan you may need to sear the salmon in batches. Once the salmon is almost cooked to your desired temp (I like medium) add the chili, lemon & onion back to the pan to finish carmelizing. Sprinkle with salt and pepper and serve alongside a nice big salad with the chilis & lemons!