Easy Crispy Skin Atlantic Salmon
Recipe courtesy of Great Australian Seafood
INGREDIENTS
- 4 x 200g Tasmanian Atlantic Salmon fillets, skin on
- 200g sugar snap peas
- 2 bunches broccolini, trimmed
- fresh lemon to serve
- sea salt
Crushed sage potatoes
- 600g roasting potatoes, scrubbed and cut into 5cm chunks
- olive oil
- sea salt and freshly ground black pepper
- 1 cup sage leaves
METHOD
- Preheat your oven to 220 C
- Par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, and leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy!
- Place potatoes on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes.
- Turn the potatoes, add sage and cook for another 15 minutes.
- Using your hands, rub each salmon fillet with olive oil and sprinkle with salt.
- Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre.
- Toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes.
- Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As!