Salmon showstoppers
CHEF AND TASSAL AMBASSADOR GUY TURLAND’S TOP TIPS FOR FIVE-STAR SALMON ON A BUDGET
Few culinary feats bring more satisfaction than nailing a crispy salmon skin. That magical shatter of the bronzed, salty skin cracking under the fork is about the cooking equivalent of a hole in one.
No longer the reserve of restaurants, achieving that coveted crunchiness can happen at home with a few simple, science-based steps, according to Australian chef and Tassal ambassador Guy Turland.
“First, you need to ensure the skin of the salmon is as dry as possible by pressing down on the skin with a paper towel to remove as much moisture as you can until it’s dry to the touch,” Turland says.
Of equal importance as removing moisture is a generous glug of oil.
“Make sure you’re using enough oil in a pan preheated to mediumhigh so that the skin becomes crispy and golden, rather than soft and falling apart, when it hits the surface,” he says.
“I always recommend sprinkling some salt and pepper over the skin before putting it on the heat, which will help achieve that crispiness.”
Internationally acclaimed Turland co-owns Bondi cafe The Depot, runs its Los Angeles equivalent on Santa Monica Beach, but is more recognisable as the face of Bondi Harvest, where he brought his love of coastal, produce-led food to the world.
The down-to-earth chef believes salmon should have a place on every family’s table.
“We all know the cost of living is going up, which means we need to think of clever ways to make our food go a little bit further and ensure … a no-waste approach to cooking.”
One-pan dishes that team the omega-rich protein with seasonal vegies before getting a lick of marinade, are one such way.
“Throw it in the oven for 20 to 30 minutes and you’ll have yourself a seriously delicious and simple meal the whole family will love.”
Teaming salmon with other affordable pantry ingredients, like chickpeas, quinoa or pasta, are other ways to plate it up more affordably.
“Salmon pasta is one of my go-to meals at home. It’s easy, filling and given that it’s a really adaptable protein, you can create a number of different and fresh sauces that are guaranteed to match well … like a pesto or a creamy garlic sauce.”