Crispy-skinned salmon with broccolini

Serves 4 people

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.