Crispy Skin Salmon with apple & potato salad and Mediterranean salsa

METHOD

Step 1

Slice the cucumber in ½ cm slices. Put all the other ingredients in a pot and bring to the boil. Pour the liquid into a container and cool down in the fridge. Once cool add the cucumber slices and let it rest for an hour.

Step 2

Place the salmon fillets skin down on kitchen paper to dry. Generously sprinkle the skin with fine salt. In a frying pan on low heat add some vegetable oil and place the salmon fillets skin down. Make sure to press the salmon through the pan-frying process and start upping the heat to ensure a crispy skin!

Step 3

Cook salmon fillets for 12-15 mins or until cooked to your liking.

Step 4

While salmon is cooking. Peel the potatoes and dice in 1 cm cubes. Blanch in boiling salted water until almost cooked (approx. 15 minutes) Strain and cool on a kitchen towel. In a bowl mix the sweet potato with the gherkin, apple, mayonnaise, lemon zest, parsley and season with salt and pepper and set aside.

Step 5

Heat a large skillet over high heat and add a dash of oil. Add the lettuce halves cut side down and reduce heat to medium, cover, and cook for 3-4 minutes or until cut sides have browned and lettuce has just started to wilt.

Step 6

When the lettuce is done, turn off the heat and remove it from the pan onto a plate. In a bowl place all the ingredients and mix together. Season with cracked black pepper and sea salt

Step 7

To serve. Place salad on plate alongside the salmon. Garnish with the pickled cucumber and serve salsa on the side or over the top.

Ingredients:

2 x 300g packs of Tassal Tassie salmon, skin on
2 pieces of baby gem cut in half
2 large potatoes or sweet potatoes
1 granny smith apple finely diced
3 table spoons of whole egg mayonnaise
½ a bunch of chopped parsley
Zest of ½ a lemon
100 gr of finely diced dill gherkins
Salt and pepper to taste

For the pickled cucumber
1 cucumber
200 ml of rice wine vinegar
100 gr of white sugar
100 ml of water
3 pieces of star anise
1 cinnamon quill
Peel of one lemon

For the salsa
4 large tomatoes, seeds removed and finely diced
100 gr of kalamata olives finely diced
60 gr of small capers
½ bunch of basil
200 ml of quality olive oil

Recipe Credit – Ruben Koopman