This Crispy Skin Salmon Recipe is easy to cook, and more importantly with some beautiful farm salmon from Tasmania you really can’t go wrong. Fresh salmon has a high fat content that when cooks gives a beautiful flavour through the salmon fish and is the main reason it is used for smoking more than any other fish. There is a perfect method below on how to cook salmon, and more importantly how to get the crispy salmon skin that everyone wants to achieve.
Why not shop Tasmanian salmon today to make your own crispy skin salmon at home- browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area
Zucchini Citrus Salad
Place the salmon on a plate skin up. Place a paper towel onto the skin to draw out any moisture. Once this has been done, remove the paper and evenly spread olive oil over the skin of each piece. Season with salt or garlic salt.
In a large bowl, place the zucchini, fennel, chilli and spanish onion into the bowl first, then top it off with the orange and grapefruit, mint, dill and almonds. Set aside.
Prepare the salad dressing by mixing the vinegar, lemon, olive oil and salt together in a small bowl. Set aside.
Place a medium pan onto the stove on low to medium heat. Once the pan starts to warm up place the 4 pieces of salmon skin down onto the pan. Leave the salmon skin down for approximately 7 minutes or until you notice the skin crisp. Gently flip the pieces onto the other side and leave for approximately 5 more minutes or until cooked to your liking.
Remove the salmon from the pan and place onto a clean plate.
Dress the salad and mix all the ingredients.
Evenly serve the salad onto a plate and top with a piece of salmon. Garnish with a lemon wedge and any remaining dill and mint.
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