Curtis Stone’s crispy-skin salmon with snap peas and chimichurri

Try Curtis Stone's’ crispy-skin salmon with snap peas and chimichurri for an easy dinner that’s on the table in under 30 minutes.

4

15m

12m

Ingredients

  • 1/3 cup (80ml) extra virgin olive oil
  • 1/2 cup chopped coriander
  • 2 large tarragon sprigs, leaves chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs red wine vinegar
  • 4 x 160g Coles Australian Salmon Skin-On Portions
  • 2 tsp extra virgin olive oil, extra
  • 2 streaky bacon rashers, thinly sliced
  • 2 carrots, peeled, thinly sliced diagonally 200g sugar snap peas, trimmed
  • 200g sugar snap peas, trimmed

Method

STEP 1

In a medium bowl, mix the oil, coriander, tarragon, garlic, vinegar, 3/4 tsp salt and 1/4 tsp pepper. Set chimichurri sauce aside. 

STEP 2

Season salmon with salt. In a large nonstick frying pan over medium heat, add the extra oil and then salmon, skin-side down. Cook for 5 mins or until the skin is crisp. Turn salmon over and cook for 2-3 mins or until it is mostly opaque with a rosy centre. 

STEP 3

Meanwhile, in another large non-stick frying pan over medium-high heat, add the bacon and cook, stirring, for 4 mins or until crisp. Using a slotted spoon, transfer bacon to a plate. Add the carrots and sugar snap peas to the pan. Season with salt and sauté for 2 mins or until vegetables are crisp-tender. Return the bacon to the pan and stir to combine. Season to taste with salt. 

STEP 4

Spoon vegetable mixture over platter. Top with salmon. Spoon chimichurri over salmon and serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.