Crispy Skin Summer Salmon
Make that scallion ginger sauce ahead of time and leave in the fridge, you’ll find you want to pour it over everything and anything fish related.
Salmon:2 salmon fillets
1-2 teaspoons salt
1 tablespoon olive oil
Place fish on a plate, skin side up. Sprinkle with salt and refrigerate for 10-15 minutes. Pat dry.
Heat oil in a non-stick pan until very hot. Place salmon into the pan skin side down, pressing down firmly with a spatula to achieve an even sear. Sear for 4-5 minutes or until skin is golden and crispy. Flip and cook for another 5 minutes, until cooked through.
Cucumber Salad: 1 English or 3 Persian cucumbers, julienned
3 radishes, shaved thinly (optional)
1 red onion, thinly sliced
¼ cup fresh cilantro or dill, chopped
1 tablespoon mirin
Zest and juice of 1 lime
1 clove garlic, crushed
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
Salt, to taste
Black pepper, to taste
Combine cucumbers, radishes, red onion, and herbs in a large bowl. In a separate bowl, mix mirin, lime zest and juice, garlic, ginger, sesame oil, rice vinegar, salt, and pepper. Pour dressing over salad and toss gently to coat.
Scallion-Ginger Sauce:Double this scallion-ginger sauce and keep it in your fridge all week for an easy topping for all of your fish dishes.
1 tablespoon chopped scallions
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon minced Thai red chilli
1 teaspoon grated fresh ginger
1 teaspoon honey
1 clove garlic, minced
Combine all ingredients and mix well. Refrigerate in an airtight container for up to 2 days.
To Serve:
1 cup rice, cooked according to package instructions
¼ cup chopped scallions
1 avocado, sliced
1 radish, sliced
Fresh cilantro
Mix cooked rice with scallions and spread onto a large serving tray. Add salmon over or alongside rice. Add a bowl of cucumber salad and finish with sliced avocado, radishes, scallion-ginger sauce, and cilantro.