Order today and have it delivered tomorrow! Your weekly shop couldn't get easier.

Menu
0

Order today and have it delivered tomorrow! Your weekly shop couldn't get easier.

0

Your Cart is Empty

Home / Organic Recipes

Crispy Skin Salmon with Fennel + Cabbage

by Olivia McCrimmon February 25, 2021 2 min read

Crispy Skin Salmon with Fennel + Cabbage

Shop This Recipe
Ora King Salmon
Rated 5.0 out of 5
Based on 75 reviews
$23.90
Weight
Lemons
Rated 5.0 out of 5
Based on 3 reviews
$2.00
Weight
Organic Parsley
Rated 5.0 out of 5
Based on 5 reviews
$4.50
Weight
Mount Zero Pink Lake Salt
Rated 5.0 out of 5
Based on 1 review
$6.60
Unit

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

  1. Take salmon out of the packet and wipe down with paper towel until dry.
  2. Place the fillets on a plate, skin side up and cover the skin with salt.
  3. Put in the fridge for an hour to dry the skin out, or for however long you can spare.
  4. Use a mandolin to shred the onion and place in bowl with vinegar, salt, pepper and a splash of water to pickle the onion.
  5. Then use the mandolin to shred the cabbage and fennel and toss together with the roughly cut parsley and capers.
  6. Squeeze lemon over the top, drizzle with olive oil and season with salt and pepper to taste.
  7. Pile a bed of slaw onto a plate and top with pickled onion.
  8. Heat a heavy based pan on high with enough oil to cover the base.
  9. Once the pan is hot, carefully place the salmon skin side down into the pan and turn the heat down to medium-low.
  10. Season the underside of the salmon with salt and pepper.
  11. 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.
  12. Place salmon on top of slaw and drizzle with a little olive oil to finish.

Also in Organic Recipes

Beef Short Rib Ragu
Beef Short Rib Ragu

by Olivia McCrimmon May 20, 2022 2 min read

Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours. 

BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs
BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

by Olivia McCrimmon May 11, 2022 2 min read

Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura

by Olivia McCrimmon May 04, 2022 2 min read

Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook. 

Recent Articles

Categories