Crispy skin salmon with a zingy salad that comes together in 5 minutes. Perfect for a single meal when you’re strapped for time and impressive enough to cook for a group of friends. Salmon from the supermarket is incomparable to our Ora King Salmon and this dish highlights the quality!
Serves 2
Ingredients
2 x Salmon Fillets
1/2 Red Onion
1 tbsp White Vinegar
1 tsp Salt
1 tsp Sugar
Quarter White Cabbage
1/2 Fennel
1/2 bunch Parsley
2 tbsp Capers
Juice 1/2 a lemon
Method
Take salmon out of the packet and wipe down with paper towel until dry.
Place the fillets on a plate, skin side up and cover the skin with salt.
Put in the fridge for an hour to dry the skin out, or for however long you can spare.
Use a mandolin to shred the onion and place in bowl with vinegar, salt, pepper and a splash of water to pickle the onion.
Then use the mandolin to shred the cabbage and fennel and toss together with the roughly cut parsley and capers.
Squeeze lemon over the top, drizzle with olive oil and season with salt and pepper to taste.
Pile a bed of slaw onto a plate and top with pickled onion.
Heat a heavy based pan on high with enough oil to cover the base.
Once the pan is hot, carefully place the salmon skin side down into the pan and turn the heat down to medium-low.
Season the underside of the salmon with salt and pepper.
Once 3/4 of the salmon is cooked, usually around 5 minutes, flip over and cook remaining side for only a minute or two depending on how you like your salmon cooked.
Place salmon on top of slaw and drizzle with a little olive oil to finish.
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