4 (4-6 oz.) salmon filets, boneless and skinless
salt and freshly ground black pepper to taste
juice of 1 whole lemon
1 tablespoon vegetable oil
4 tablespoons butter, divided
2 small apples, diced small
1/2 cup chopped sweet onion
1 small bunch sorrel, shredded (about 8 leaves)
1 lemon, sliced for garnish
Dry salmon on paper towels and season with salt, pepper and lemon juice.
Add 1 tablespoon vegetable oil and 2 tablespoons butter to a large skillet and heat over medium/high heat.
Place the salmon filets (presentation side down) on the hot skillet.
Fry until golden brown, turning at least twice.
In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, sweet onions, about 2 minutes.
Divide among 4 plates.
Place the cooked salmon filets on top.
Sprinkle shredded sorrel and chopped parsley over the salmon. Garnish with sliced or quartered lemon wedges.