CRISPY SKIN SALMON SALAD WITH LEMON VINAIGRETTE
This very simple skillet salmon recipe is SO easy and delicious. If you can find a salmon fillet with the skin, try crisping the skin which is both delicious and healthy. The salmon skin has a higher amount of Omega-3 oils than the actual meat.
Equipment
- cast iron skillet
Ingredients
- 680 g Salmon fillet with skin About 170 g (6 oz) per person
- 4 tsp Sammy Wong's all-purpose seasoning
Instructions
- De-scale salmon fillet. Reputable fish mongers may do this for you.
- Cut the salmon fillet into individual portions.
- Dry the fillet with a paper towel.
- Generously season the salmon with Sammy Wong's kitchen all purpose seasoning.
- Place the fillets on paper towels, skin side down for 30 minutes.
- Preheat cast iron skillet until hot.
- If your skillet is not oiled, spray a little oil to prevent sticking, but the salmon should render oil.
- Sear the salmon fillets, placing the flesh side down first. (Skin side up) Do not overcrowd the skillet.
- PARTIALLY cover with a lid to prevent the oil from splattering and allow air for the steam to escape.
- Reduce the heat to medium and cook until the sides of the fillet is half cooked. (about 3 minutes depending on the fillet thickness)
- Flip the salmon fillets and cook the skin last to ensure a crispy skin. Do not overcook!
- When cooked, remove the salmon and plate it skin side up to keep the skin crispy! Serve on a bed of salad with the lemon vinaigrette dressing. Enjoy!
Nutrition
Serving: 4gCalories: 254kcalCarbohydrates: 3gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 76mgPotassium: 895mgFiber: 2gSugar: 0.2gVitamin A: 152IUVitamin C: 0.1mgCalcium: 99mgIron: 3mgNet Carbohydrates: 1g
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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