Tuesday, October 23, 2018
baked salmon
Crispy-skinned salmon
- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
INGREDIENTS
4 (200g each) salmon fillets, skin on
2 tablespoons olive oil
1 teaspoon salt flakes
Steamed chat potatoes, to serve
Salad leaves, to serve
METHOD
- Step 1Place salmon, skin side up, on a plate. Drizzle with oil. Rub salt into skin.
- Step 2Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
- Step 3Serve with potatoes and salad leaves.
NUTRITION
- 1948 kjENERGY
- 30gFAT TOTAL
- 7gSATURATED FAT
- 48gPROTEIN
- 130mgCHOLESTEROL
- 656.67mgSODIUM
- All nutrition values are per serve
NOTES
Chef's tips: Crispy skin: Oil the fish, not the pan, to give the fish an even, crisp skin. If the pan is not hot enough the fish will stew and the skin won't get crisp. To test, splash a drop of water in pan - if it immediately sizzles the pan is hot enough. You can also try our receipes
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