Salmon with two dressings & crispy salmon skin
Print recipe
| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Allergy | Fish, Wheat |
Ingredients
salmon
- 250g salmon fillets (descaled, skin removed and reserved)
plate
- 1 handful chives (cut to shape)
plate (Optional)
- crusty brown bread (to serve)
mustard vinaigrette
- 10 parts neutral oil (such as rapeseed)
- 2 parts dijon mustard
- 1 part lemon juice
- salt and pepper
dill oil
- 1 handful dill (very very finely chopped)
- neutral oil (such as rapeseed)
Directions
| 1. | For the dill oil, leave the dill in the oil several hours before use to infuse. |
| 2. | Plate up first, using the chives and two dressings. |
| 3. | Cut the salmon skin into long thin strips. |
| 4. | Cut the salmon flesh into smallish bite-sized chunks. |
| 5. | Heat up a hot pan with some olive oil or other cooking oil. |
| 6. | Sear the salmon chunks for a couple of minutes, colouring the outside but not cooking right through. Remove and reserve. |
| 7. | Fry the salmon skin pieces until crisp but not burnt. |
| 8. | Plate up the salmon pieces, topping with the skin. |
| 9. | Serve with the bread. |