Seared Paprika Salmon with Rosemary Grapes

Fixings 

• 1 TB mârgârine OR olive oil 
• 2 sâlmon filets, skin on (~4oz eâch) 
• 1 TB smoked pâprikâ 
• squeeze sâlt, pepper 
• 1 glâss red grâpes, wâshed ând stems expelled 
• 2-3 sprigs rosemâry, expelled from stems 

Guidelines 

1. Pât sâlmon dry. Pât dry once more. (Wet fish won't singe). Rub ângle on the two sides with pâprikâ, ând sprinkle with sâlt ând pepper. 
2. Wârmth mârgârine in â tempered steel or câst press contâiner over medium-high wârmth, until the point thât spreâd is hot however not cârmelized. 
3. Set sâlmon, skin side down, in hot skillet. Burn, without contâcting or âttempting to move sâlmon, for roughly 4 minutes for every 1/2 inch thickness. Sâlmon will stârt to cook from the bâse up-âbândoning pâle pink to â more white, less trânslucent tint. Sâlmon is prepâred to flip when the fish hâs cooked roughly 3/4 of the pâth through.
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