Theres a good recipie from Thomas Keller which i sorta just
messed around with, anyway, heres what i did:
Get yourself a peice of sashimi quality salmon, with that, you
wanna pour oil into a pan that can sorta cover about a quarter up
from the fish, over medium high heat, you want to fry it, trying to
regulate the heat so that its practically raw half way inside. This
way you get a tasty contrast of cooked salmon and sashimi style
salmon. Put herbs, salt, whatever else you want on it.
For me, i just put some salt on it, but i served it with some
leeks, jullined or sliced finely length wise, and slowly cooked
over low heat for 15 or so mins with a generous amount of butter
until their soft and unctuous.
If you can be bothered or you know how too, make a hollandaise
or burre blanc to go with it. Their really just butter sauces but
classic combinations to go with salmon.
To make hollandaise sauce, over a double boiler with the fire on
low, whisk about 2 egg yolks with some vinegar of your flavoured
choice, normal is white wine, or you could use lemon juice
really... anyway, whisk until it becomes kinda thick, but make sure
it never currdles, as in cooks until it becomes scramble eggs. Over
the heat, add in butter bit by bit, cut into chunks or you could
melt it if you want, im too lazy to melt so i just add the butter
cut into pieces straight from the fridge. Then whisk until it
emulsifys and theres your tasty ass butter sauce. Flavour with
whatever fersh herbs, if you add taragon it basically becomes a
bearnaise, if you add curry powder i believe it becomes a sauce
Stanley. Or something along that name anyway.