Friday night food for thought!
I love crispy skin salmon, and this recipe is not only super tasty, it's also super quick to make.
Crispy Skin Salmon with Warm Asparagus Salad
2 bunches asparagus, trimmed, halved
3 zucchini, trimmed, peeled into ribbons
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 fresh long red chilli, deseeded, thinly sliced
4 (150g each) salmon fillets
1 1/2 tbs salt-reduced soy sauce
1 1/2 tbs mirin
1 tsp finely grated fresh ginger
1/2 tsp sesame oil
In a frying pan, fry asparagus in ¼ tsp of olive oil until just starting to become tender. Turn off heat and add zucchini, mint, coriander and chilli. Gently toss to combine
Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook salmon, skin-side down, for 2-3 minutes or until crisp. Turn and cook for a further 2 minutes for medium, or until cooked to your liking.
Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.