Crispy-skinned salmon with broccolini
Nothing beats a perfect piece of crispy-skinned salmon, cooked to medium and partnered with crisp green vegetables.
- 4 x 180g salmon fillets, skin on, all bones removed
- 2 tbsp olive oil
- 2 tbsp butter
- 2 bunches broccolini, trimmed
- 2 eschallots, sliced very finely
- 1 red chilli, sliced very finely
- ¼ stick lemongrass, sliced very finely
- ¼ bunch mint leaves, torn
- ¼ bunch coriander leaves
- 1 tsp fish sauce
- 1 tsp dark soy sauce
- 1 tbsp peanut oil
- juice 1 lime
- 1 tsp sugar
1 Place a heavy pan over a moderate heat and add the olive oil.
2 Season the fish with salt and pepper, then place skin down.
3 Cook for 5 minutes, then turn over and cook for a further 1 minute.
4 Return to the skin side, add the butter and cook for 1 final minute, basting regularly.
5 Meanwhile, steam the broccolini until soft, then combine with the eschalot, chilli, lemongrass and herbs. Make a dressing from the fish and soy sauces, oil, juice and sugar, then drizzle over the fish and salad to serve.
Professional Tip: The slime on the outside of salmon is an indication of freshness as the fish develop it as a barrier to the cold water in which they live.