1 (6 ounce) salmon fillet, frozen
Ground black pepper to taste
A dash of soy sauce
2 tablespoons butter, divided

1. Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with pepper. Toss with enough soy sauce to coat the fish, and refrigerate for 30 minutes.
2. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

Prep: 30 mins.
Cook: 15 mins.
Ready: 45 mins.

Servings: 2/Calories per Serving: 261/Total Fat: 21.1g/Cholesterol: 81mg/Sodium: 1318mg/Total Carbs: 0.3g/Dietary Fiber: .01g/Protein: 16.9g