Crispy skin Salmon & Slaw

LEVEL: easy Cook: 5 minutes 4

Crispy skin Salmon & Slaw

BOOKMARK

DELICIOUS

Description

Ridiculously simple and rather quick – it’s one of those make ahead meals the morning or night before you want to devour it. Despite the dreaded “make ahead” that we immediately relate to “time consuming” before we even get to the day or night of eating, this dish takes all of 10 minutes to prepare. So if you can allow 10 minutes before you do the school run, dash to work, or even the night before, you can be guaranteed a tasty, speedy dinner later on.

Why make it ahead?
The salmon needs time. By allowing 8-24 hours, you’re decreasing the cook time and perfecting a crispy, chip like skin. Plus.. salad is easy, but remember.. Don’t toss the dressing through until you’re serving or you’ll have sloppy slaw!

Ingredients

4 fillets of salmon, skin on (middle section)

1 purple cabbage

3 carrots

4 spring onions - greens only

1/4 cup coriander leaves

3/4 cup pea shoots

3 long red chilli -

3 tbsp oyster sauce

1 tsp garlic infused oil

3/4 cup rice wine vinegar

1 tbsp lemon rind

2 tbsp lime juice

1 tbsp chilli sauce

2 cups rock salt

pepper to season

1 tbsp smoking powder of choice (optional)

Directions

1: Line a large tray or shallow container with paper towel. Remove any protruding bones from the salmon, to do this gently run your hand along the salmon fillet to feel for any smaller bones and remove with your fingers or using kitchen tweezers.
2: Place the salmon skin side up on the paper towel coat the skin with the salt until all four are completely coated. Cover and place in the fridge for the day.
3: Thinly slice the cabbage.
4: Wash and julienne the carrots.
5: De-seed and thinly slice the chilli long ways.
6: Add these to a large bowl. Add the pea shoots and coriander to the bowl. Use kitchen shears to cut thin slices of spring onion, reserve for garnish.
7: Cover and place in the fridge until you’re ready to eat later on.
8: In a bowl, add the rice wine vinegar, oyster sauce, garlic oil, lemon rind, lime juice and chilli sauce. Whisk this together, cover and place in the fridge ready to toss the slaw before eating.
9: 5 minutes before you want to eat:
10: If you’re using the smoke powder, coat a dry fry pan with the powder.
11: Take the salmon from the fridge and remove the salt coating using the back of a knife and paper towel. Make sure all the salt is removed. The skin should feel hard when touched.
12: Place the salmon fillets skin side down in the cold pan and turn the burner on to a medium heat, leave the salmon for 4 minutes to crisp the skin. Turn the salmon once to sear, leave for 30 seconds and turn the salmon to be skin side down in the pan again. Turn the heat off and leave the salmon in the pan.
13: Toss the slaw in the dressing and divide among 4 plates. Arrange the salmon fillet over the slaw and garnish with spring onion. Serve immediately.