Get ready to blow your socks off with this surprisingly easy, delicious and oh-so-healthy Salmon dish.
So many people fear cooking fish thinking they’ll just royally f%#k it up, or over cook it.
But honestly, once you’ve cooked it a few times, it couldn’t be easier.
Having grown up in a fishing family, where catching your dinner and eating it within a moment of hours, I know a thing or two about cooking fish.
The thing I love so much is that it takes a fraction of the time than say something like beef or chicken.
But it’s what you team it with that really turns a dish from pub meal to perfecto.
When following my key tips and tricks for time optimisation, this baby only takes 20 minutes from start to finish.
P.S. sorry about the shit photo. But unfortunately when it tastes this good I seriously CBFd setting up the while studio lighting shabang.
Crispy skinned salmon with chimichurri cucumber salad
- Non stick pan with lid or something to place on top
- 2 Pieces of salmon skin on
- sea salt and pepper preferably finely milled using a wooden grinder
- 1 Tbs olive oil extra virgin
Chimichurri cucumber salad
- 1 Garden cucumber (the medium smooth type, but any cucumber will do diced
- 2 Baby green bell peppers or yellow capsicum sliced or diced
- 1/4-1/2 Red onion (or green tops of spring onion if low FODMAP) finely diced
- 4 Garlic cloves Crushed or finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/2 cup fresh coriander finely chopped
- 2 Tbs fresh oregano finely chopped
- 1/4 cup white or red wine vinegar (or any vinegar on hand)
- 1/4 cup Olive oil extra virgin
- 2 tsp sea salt
For the salmon
- Turn non-stick pan on “just” above lowest heat.
- On a board or plate, place salmon skin-up and cover skin with a good serve of sea salt (approx 1/2 tsp per large piece of salmon). This is what helps the skin crisp up. Fine salt will help this work better. Add a dash of pepper if you like too.
- Drizzle 2 Tbs or thereabouts of olive oil in the heated pan. Swirl it around.
- Add the salmon skin side down in the pan.
- Place lid on, or in my case, I just happen to have a round wooden chopping board with a handle that fits perfectly on top. This is important as the steam will help to cook the salmon throughout, and stop it from drying out.
Chimichurri cucumber salad
- Add the diced cucumber, bell pepper/capsicum, and onion to a medium bowl.
- Mix the remaining ingredients in a small bowl. Taste how bloody amazing it is. You could put that shit on anything.
- Now coat the cucumber salad in it, but not all of it! It should just be coated. Reserve some aside to add as an extra relish for the salmon.
- Check on your salmon every few minutes by using tongs to check the skin isn’t burning. I had mine on for 10 minutes and it was perfect. But all stove tops and pans are different. Now turn the pan off the heat, and turn the salmon upside down in the pan whilst getting your plates out. This will help to seal the top. The result should be a nice golden crispy skin, with light pink all around the salmon and just cooked through with a bit of darker pink in the very middle.
- Add the salad and remaining chimichurri to the plate (leave behind excess liquid).
- Add your beautiful salmon to the plate and enjoy all its glory.