Salmon with two dressings & crispy salmon skin

Salmon with two dressings & crispy salmon skin

Serves 2
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Fish, Wheat



  • 250g salmon fillets (descaled, skin removed and reserved)


  • 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)


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.
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