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Crispy-Skinned Salmon with puttanesca salsa
Cooks in 10 mins
Easy
Serves 4

METHOD
- Step 1
-
In a medium bowl, combine tomato, capers and olives. Season with freshly cracked black pepper.
- Step 2
-
2 Pat salmon skin dry with paper towel. Rub salmon with half of the oil. Heat remaining oil in a large frying pan over medium-high heat. Cook salmon, skin-side down, for 3 minutes or until almost cooked through. Flip and cook for a further 2 minutes
- Step 3
-
Divide salsa among plates. Top with salmon. Drizzle with extra oil. Sprinkle with basil. Season with freshly cracked black pepper. Serve with bread.
INGREDIENTS:
3 truss tomatoes,coarsely chopped
1 tbsp capers, roughly chopped
110g mixed gourmet olives,roughly chopped
2x 300g packs Tassal Tassie Salmon skin-on portions
1 tbs extra virgin olive oil,
plus extra to serve
1/4 bunch basil, leaves picked, roughly chopped
1 rustic baguette, torn