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Crispy Skin Salmon with apple & potato salad and Mediterranean salsa
- 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.
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
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