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Crispy Skinned Salmon Recipe

Crispy skinned salmon with sumac and citrus salad

Sumac is a Middle Eastern spice with a citrus tang to it and is readily available at most delis and gourmet food shops. 

 

Ingredients

4 x 120g fillets of salmon

1 teaspoons sumac

1 tablespoon light olive oil

Salt and freshly ground black pepper

 

Method

Pre heat the oven to 180°C.

Place the fillets of salmon skin side up on a plate and wipe the skin dry with kitchen paper and place into the fridge for a couple of hours uncovered to dry the skin.

When ready to cook heat a suitable size oven proof fry pan. When the pan is hot add the oil.

Sprinkle some sumac over the flesh side only of the salmon.

Season the skin with a little salt and place skin side down into the pan for 2- 3 minutes, or until you begin to see the side of the skin beginning to brown.

Gently turn over the fillets and place into the preheated oven for 6-8 minutes depending on the size.

Serve skin side up!

 

Citrus Salad

Ingredients

3 tablespoons olive oil

1 tablespoon orange juice

1 teaspoon French mustard

Salt & freshly ground black pepper

4 cups mixed salad leaves

2 oranges peeled and segmented

2 tomatoes cut into 8ths and deseeded

 

Method

Mix together the olive oil, juice, mustard and a little seasoning.

Toss the salad leaves well in half of the dressing and place in to a serving bowl.

Mix the oranges and tomatoes in the rest of the dressing and scatter on top of the leaves.

 

Robert Wooller is a regular guest chef at The Neff Market Kitchen

For cooking classes, product demonstrations and recipe writing contact Robert on 0419 818161 or robert.jackie@bigpond.com

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