NUDE THAT FOOD!
Even the sharpest knife can fail when it’s not being used properly. Enter: our seamless separation trick.
Place salmon skin-side down on a piece of paper towel on a chopping board. Insert a fillet knife between skin and flesh at the narrower end of the fish.
Using the paper towel, grasp skin tightly and wiggle fillet back and forth as you pull it towards you, holding the knife motionless at a 45-degree angle. Pull until skin comes off. 1. 2.
NOW MAKE... SALMON CAKES WITH DILL AND FETA
In a food processor, pulse 450g salmon (cut into chunks), ¼ cup feta, 1 tbs chopped fresh dill, 1 egg and ¼ tsp each salt and pepper. Form into 8 small patties and fry in a non-stick frypan until cooked through, about 2–3 mins per side. For a texture boost, enjoy on top of a crunchy base – we love Corn Thins (espesh the sesame flavour). Makes 4 servings PER SERVING: 858KJ, 10G FAT (3G SAT FAT), 1G CARBS (0G SUGAR), 0G FIBRE, 25G PROTEIN, 319MG SODIUM