Silky Provencal Seared Salmon

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the seared salmon and let it silky, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.