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Crispy skinned salmon fillet with baby herbs

David Bitton
 
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Crispy skinned salmon fillet with baby herbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Crispy skinned salmon fillet with baby herbs and mango is an alternative way to serve fresh fish.
INGREDIENTS

4 x 160g salmon fillets, skin on
sea salt
olive oil
1/3 cup Bitton Lemon Dressing
1 small red onion, finely chopped
assorted baby herbs (basil, lambs tongue, onion shoots, sorrel, cress)
1 mango, cut into wedges
crusty bread, to serve

METHOD

Preheat oven to 220°C/ 200°C (fan forced).

Take the salmon fillets out of the fridge ½ an hour prior to cooking.

Using scissors, snip baby herbs from their stalks and wash and dry well. Place the leaves into a large mixing bowl, add onion and dressing mixture. Season well and set aside until required.

Heat large non-stick frying pan over a medium high heat. Sprinkle a generous amount a sea salt onto the skin of each fillet. Gently place the fillets skin side down into the pan and cook until the edges appear crisp and golden brown (approximately 5 minutes). Turn the fish over and allow to cook for 1 minute, then place the whole pan into the oven for approximately 5 minutes or until fish is cooked to your liking.

Serve mango topped with salad and salmon. Serve with crusty bread.
 
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