Ingredients

Makes 2 servings

　　2 6-ounce pieces center-cut salmon fillet with skin

　　1 tablespoon vegetable oil

　　1 tablespoon unsalted butter

　　a scant 1/2 teaspoon five-spice powder

　　2 teaspoons fresh lime juice

　　

Step 1

Pat salmon pieces dry and season with salt and pepper. In a 10- to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin sides down, 2 minutes. Reduce heat to moderate and cook salmon 3 minutes more. Turn salmon over and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook salmon until just cooked through, about 2 minutes more.

　　

Step 2

Transfer salmon to 2 plates. Pour off oil from skillet and carefully wipe out skillet with paper towels. In skillet melt butter with five-spice powder and salt to taste, stirring. Stir in lime juice and spoon lime butter over salmon.