This Crispy-skinned salmon recipe makes for the perfect entree at your next dinner party. Served with cauliflower couscous, it’s a fresh and flavour-packed dish that’s on the table in 30 minutes flat. Easy-as!
Serves88
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
5 tbs olive oil, divided
4 long red chillies (about 80g), finely chopped
2 garlic cloves, finely chopped
1 1/2 tsp ground coriander
1 lemon, zest finely grated, juiced
2 1/2 tsp sea salt flakes
4 x 180g salmon fillets, skin on, halved crossways
1/2 cauliflower head (about 500g), broken into small florets
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Method
Step 1
In a small heavy saucepan over medium heat, heat 4 tbs of the oil. Add the chillies, garlic and coriander and cook for 5-7 mins or until the chillies are softened and fragrant. Remove from the heat and stir in 1 tbs of the lemon juice and 1 tsp of sea salt flakes. Set the chilli dressing aside to cool slightly.
Step 2
In a large heavy non-stick frying pan over medium heat, add the remaining 1 tbs of olive oil and then the salmon pieces, skin-side down, and cook for about 5 mins or until the salmon skin is crisp. Carefully turn the salmon over and cook for 1-2 mins longer or until the salmon is mostly opaque with a rosy centre when pierced in the thickest part with the tip of a small knife.
Step 3
In a food processor, pulse the cauliflower until it resembles couscous. Transfer to a bowl and mix in the pine nuts, extra virgin olive oil, parsley, lemon zest, 1 tbs of lemon juice and the remaining 1½ tsp of sea salt flakes.
Step 4
Divide the rocket and couscous evenly among 8 serving plates. Top with the salmon and serve with the chilli dressing.
This Crispy-skinned salmon recipe makes for the perfect entree at your next dinner party. Served with cauliflower couscous, it’s a fresh and flavour-packed dish that’s on the table in 30 minutes flat. Easy-as!
Method
Step 1
In a small heavy saucepan over medium heat, heat 4 tbs of the oil. Add the chillies, garlic and coriander and cook for 5-7 mins or until the chillies are softened and fragrant. Remove from the heat and stir in 1 tbs of the lemon juice and 1 tsp of sea salt flakes. Set the chilli dressing aside to cool slightly.
Step 2
In a large heavy non-stick frying pan over medium heat, add the remaining 1 tbs of olive oil and then the salmon pieces, skin-side down, and cook for about 5 mins or until the salmon skin is crisp. Carefully turn the salmon over and cook for 1-2 mins longer or until the salmon is mostly opaque with a rosy centre when pierced in the thickest part with the tip of a small knife.
Step 3
In a food processor, pulse the cauliflower until it resembles couscous. Transfer to a bowl and mix in the pine nuts, extra virgin olive oil, parsley, lemon zest, 1 tbs of lemon juice and the remaining 1½ tsp of sea salt flakes.
Step 4
Divide the rocket and couscous evenly among 8 serving plates. Top with the salmon and serve with the chilli dressing.
