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Crispy Skin Salmon With a Radish Salad
- 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.
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