Crispy Skin Salmon With a Radish Salad

METHOD

Step 1

Combine sauce, lime juice, sesame seeds and oil in a small bowl; stir to combine.

Step 2

Combine sliced cukes, radish, chilli, and coriander leaves in a bowl; toss to combine.

Step 3

Heat a frying pan or grill plate over a medium to high heat. Pat salmon skin dry with paper towel; brush with oil and sprinkle with sea salt flakes. Cook salmon, skin side down, for 4 minutes, occasionally pressing down with a spatula to ensure the skin is cooked evenly. Turn salmon over and cook for a further 1-2 minutes.

Step 4

Transfer cooked salmon to two plates; add the radish salad and drizzle with the sauce. Serve with steamed greens and lime wedges.

Ingredients:

2 portions (approx. 300g) Tassal salmon fillets, skin on

1 tablespoon Hoisin sauce

2 teaspoons lime juice

2 teaspoon sesame seeds, toasted

1 teaspoon olive oil

2 baby cukes, sliced finely

3 red radish, trimmed and sliced finely

½ cup coriander leaves

1 long red chilli, de-seeded and sliced finely

Steamed greens and lemon wedges, to serve