De­li­cious salmon dish

Marlborough Express - The Saturday Express, Marlborough - - CONVERSATIONS -

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.


Serves 4-5 Ready in: 25 min Prep time: 15 min Cook time: 15 min

Spinach salad

800g waxy baby pota­toes, scrubbed 200g green beans 1 pun­net cherry to­ma­toes

tele­graph cu­cum­ber 4-5 hand­fuls baby spinach leaves


2 ta­ble­spoons red wine vine­gar 2 ta­ble­spoons ex­tra-vir­gin olive oil 2-3 ta­ble­spoons may­on­naise Juice of a lemon 3 ta­ble­spoons chopped pars­ley


600g bone­less salmon fil­lets, cut into 4-5 pieces a lemon, cut into wedges, to serve

Bringa large pot of salted wa­ter to the boil. Pre­heat bar­be­cue hot plate to high (if us­ing).

Cut pota­toes into halves of quar­ters so they are all roughly 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).

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

To serve,


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

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