Salmon in My Style

• 1 x white wine worcestershire sauce
• 2 pounds salmon
• 2 tablespoons butter

1. Slice the salmon from the boned fish at an angle, about 1 to 1 1/2 inches thick.
2. Pound the filets thin under a dampened plastic paper and store in parchment paper until ready to cook.
3. Salt the salmon lightly inside and out.
4. In a non-stick pan, heat 2 tablespoons of butter.
5. When the butter is hot, take the pan off the heat, place the salmon in the pan, return the pan to heat, and cook briefly.
6. Remove from heat, turn once, and place back on the heat.
7. Cook for three or four minutes more.
8. To serve, spoon sauce into a pool on a serving plate, place salad in center of the plate, and arrange salmon on the salad.
9. Garnish with red basil leaves.

white wine worcestershire sauce, salmon, butter

Taken from recipeland.com/recipe/v/salmon-my-style-47724 (may not work)