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Try this succulent seafood dish with Marcus Samuelsson's Raw Kale Salad.
In a mini food processor, blend 2 tablespoons of the olive oil, the lemon juice, mustard, dill, garlic, chili powder, coriander, cumin and pepper into a paste.Transfer the paste to a bowl.
Season the salmon fillets with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When it shimmers, add the salmon fillets, skin side down and brush half of the paste on the fillets.
Cook for 4 minutes, then add the butter. Continue to cook, spooning the oil and butter over the salmon for 2 minutes. You'll see the color changing as the salmon cooks from the bottom.
Flip the salmon and brush the remaining paste onto the other side.Lightly heat salmon on this side so remove from heat after a few seconds. Let the salmon sit for a few minutes before serving.
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