Crispy Skin Salmon
Salmon is a household favourite and a great healthy fish to eat as it contains lots of good fats and omega 3. We love to serve ours simply with seasonal veg and delicious crispy skin.
Preparation time: 10 minutes • Cooking time: 25 minutes • Serves 4
4–6 orange kumara
a knob of fresh ginger
1 large tablespoon butter
Salt and pepper
Balsamic Glaze (see page 183)
4 salmon fillets, de-boned with skin on
2 tablespoons coconut or canola oil
Heat a large pot of salted water. Peel the kumara and chop into even chunks. Boil for 10–20 minutes, until soft. As the kumara cooks, make the glaze (see page 183).
Once the kumara is cooked, drain and add ginger and butter and plenty of salt and pepper. Mash well or use a stick blender.
Set aside and keep warm while you cook the fish.
Prepare the salmon by patting down gently with paper towels until dry. (This is the key to crispy skin — you must remove all the excess moisture.) Season the flesh with salt and pepper. Heat a frying pan and add coconut or canola oil.
Gently rub the salmon skin with oil and place, skin-side down, in the pan. Set the timer for 4 minutes and, using a metal spatula, gently press on the fish for a few seconds to cook evenly. When the fish is ready, it should flip with little resistance. Turn gently and leave to cook for a further 2–3 minutes. Transfer to a plate, cover loosely with tinfoil and leave to rest for 4 minutes.
Steam the veges. Divide mash, salmon and veges between four plates. Drizzle the Balsamic Glaze on top or serve in a jug so friends and family can pour their own.