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Crispy skin salmon with greens
- Step 1
Use paper towel to pat dry salmon skin. Season with salt and pepper. Drizzle oil over skin.
- Step 2
Place salmon, skin side down, in a cold non stick frypan. Turn on heat, increase to medium and cook for a few minutes, until the skin is crisp.
- Step 3
Carefully turn the salmon over and cook on the other side for 3 minutes or until the salmon is cooked through.
- Step 4
Whilst the salmon is cooking, melt butter in a separate pan and cook for a few minutes until it is nut brown in colour. Add capers and lemon, remove from heat and allow flavours to infuse.
- Step 5
Serve salmon with steamed greens, mashed potato and brown butter sauce. Garnish with finely diced red chilli and baby herbs.
300g ( 2 portions ) Tassal Tassie Salmon, skin on
Sea salt and ground pepper to season
1 Tbsp olive oil
1 Tbsp capers, rinsed
1 lemon, sliced
1 bunch broccolini, steamed, to serve
Mashed potato, to serve
1 long red chilli, deseeded and finely diced, to garnish
Baby herbs to garnish