Crispy Skinned Salmon


Prep time 10 minutes
Cook time 10 minutes
Serves 1



1 Huon Salmon fillet with skin
3 Tbsp Pukara extra virgin olive oil
4 anchovy fillets, diced
2 cloves garlic, minced
½ cup cherry tomatoes
2 lemon cheeks
1 bunch parsley
1/4 bunch basil leaves, torn



Step 1 Heat 1 Tbsp olive oil in a pan over high heat, place salmon skin down. Press down on the salmon for the first minute to prevent it from curling. Cook for 1-2 minutes or until the fillet is around 80 per cent cooked, turn and cook for a further 30 seconds. Once the salmon is cooked, transfer to the plate and allow to rest.

Step 2 Meanwhile, add 1 Tbsp of olive oil, garlic and anchovies to the pan and stir. Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss through. Lastly add parsley and basil.

To serve, place sauce on the plate beside the salmon to prevent the crispy skin from going soggy. Garnish with micro herbs.


SeafoodSimon Hamilton