1 ½ lb (675 g) skinless salmon fillet, cut into 4 steaks

2 tbsp (30 ml) olive oil

In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.

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