De­li­cious sal­mon dish

This recipe only takes 25 min­utes to pre­pare, a per­fect one for a busy sum­mer week­night.

Central Otago Mirror - - WHAT’S ON - To serve,

The key to get­ting crispy skin on your sal­mon is to make sure the skin is dry (use a pa­per towel), sea­soned well with salt, and cooked in a hot pan. the same size.

Cook in pot of boil­ing wa­ter un­til ten­der, 12-15 min­utes. Trim green beans and cut in half. Add beans to pot for the last 1-2 min­utes of cook time.

While pota­toes cook, pre­pare the rest of the meal. Cut cherry toma­toes in half; slice cu­cum­ber in half length­ways then thinly slice; in a small bowl, mix all dress­ing in­gre­di­ents to­gether and set aside.

Heat a driz­zle of oil in a large fry-pan on medium to high heat (or use bar­be­cue hot plate).

Pat sal­mon dry with pa­per tow­els, re­move any re­main­ing scales or pin bones and sea­son with salt. Cook sal­mon, skin- side­down, un­til skin is crispy, 2-3 min­utes.

Flip sal­mon over and cook a fur­ther 1-2 min­utes un­til just cooked through (sal­mon is best cooked medium), or un­til cooked to your lik­ing.

Drain pota­toes and toss with veg­eta­bles and dress­ing.

di­vide salad and sal­mon be­tween plates and squeeze over lemon juice just be­fore serv­ing, (if de­sired).


The pan-fried sal­mon and spinach salad is quick and easy to make.

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