Crispy skin Salmon

Crispy skin Salmon - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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With garlic cauliflower purée and a tangy oregano butter sauce

This method will teach you how to get the crispiest skin possible. A recipe worthy of any top restaurant and now you can cook it at home. Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It’s quick to prepare, healthy (if wild) and tastes fantastic. This recipe uses basic ingredients and can be cooked under 45 minutes, for an amazing meal that’s worthy of fine restaurant dining.

Using this method, the salmon skin is super crispy, the cauliflower puree is silky smooth with a garlic taste, and the butter sauce is made using fresh oregano, white wine and lemon juice.

A great combination of flavours to bring your salmon to a new level. Make sure you watch the included relaxing video and then enjoy my Crispy-skin Salmon with garlic cauliflower purée.

Ingredients

For the Cauliflower purée
500g (1lb) cauliflower, chopped
¾ cup heavy cream
1 ½ cup chicken stock
1 Garlic clove
5 tbsp – 70g butter (room temp)
Salt and pepper
For the fish
2 x 250g thick pieces of fresh salmon fish fillets, skin on, pin bones removed
Olive oil
1 tbsp corn flour
4 tablespoons fresh oregano leaves (or dried)
1 whole small shallot finely chopped
½ cup white wine
Half lemon (juiced)
80g (3oz) unsalted butter

Steps

Step 1
In a large saucepan over high heat, place the cauliflower, cream, chicken stock and minced garlic. Bring to a simmer, cover with a lid and cook for 20 minutes or until very tender.
Step 2
Place the cauliflower (and enough of the liquid that you need to blend) in a blender or food processor, add the butter, salt and pepper and blitz until very smooth. Set aside in warm place. Note, a high speed blender will yield better results. You will have left over, this will do another 2 or 3 serves. So if doubling the recipe, don’t double the cauliflower component.
Step 3
For the fish, firstly pat the skin dry using kitchen paper. Then score incisions into the skin lengthwise (4 or 5) about half an inch deep. Season with salt and pepper into the slits and on the skin. Dip only the skin in corn (starch) flour for a light coating. Pat away any excess.
Step 4
Using a non stick pan on moderate heat, add your cooking oil once the pan is hot. Place your salmon skin side down in slightly sizzling oil, turn heat to low for a approx. 5 minutes. The salmon will start turning white where it’s cooked, when the cooked part reaches one third (for medium rare) flip over and cook other side for 2 minutes. Cook longer if you prefer your fish cooked more, but I don’t advise it as it will be dry. Remove from pan and set to rest in warm spot on a warm or hot plate.
Step 5
For the sauce, using the same pan and oil your fish was cooked in, add the finely chopped shallots and leave to sweat on medium heat. Deglaze with white wine and a squeeze of lemon, salt and pepper, then turn up heat to full, leave to reduce by half. Turn heat down to low, add the oregano leaves then add the soft butter pieces as you mix into the sauce as you shake the pan. Turn off heat.
Step 6
Just off centre of your warm serving plates, spoon a few tablespoons of cauliflower purée (Re-heated if required). Place and angle the salmon pieces on top, skin side up. Add the butter sauce all around the purée.

Recipe tags: asmr

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