Crisp skin and soft flesh: this really is the best way with salmon. All it needs is some home-made tartare sauce.
It can seem daunting to get the fish and green vegetables to come together at the right time, but it doesn't need to be. Salmon is still delicious served warm rather than straight form the pan, so start with the fish and leave it to rests for a few minutes while you cook the vegetables.
Prep
In boiling water, cook the new potatoes until tender (10-15 mins) and drop in the frozen peas / broad beans for the last couple of mins. Drain it all and set aside.
Cut the courgette into slices (about 1cm is good - too thin and it'll go mushy when you cook it) and keeep it aside until you've cooked the fish.
Salmon
Season the salmon fillet with some salt and pepper. Its a good idea to dab the skin with some kitchen paper beforehand. This will help the skin crisp up beautifully.
Heat a good few glugs of olive oil in a pan over med-high heat. When hot, add the salmon skin side down and turn the heat down a notch. Let it cook for a about 5 mins (undisturbed!) on the skin side, before turning over to cook for another 3 mins or so on the other side.
Greens
Get the pan back on the heat. When hot, add a drop of oil and fry the courgette. Add some sliced garlic after a minute or so and toss the courgettes over. At this point get your prepared vegetables. Keep the potatoes aside and add the peas and beans to the pan with a squeeze of lemon - they won't need long.
Plate it all up and enjoy!
Variations
I used a mix of a courgette and some frozen peas and broad beans. But you could use some cabbage, spring greens, sprouting broccoli, french beans... some fancy asparagus. It all works beautifully!
It can seem daunting to get the fish and green vegetables to come together at the right time, but it doesn't need to be. Salmon is still delicious served warm rather than straight form the pan, so start with the fish and leave it to rests for a few minutes while you cook the vegetables.
Prep
In boiling water, cook the new potatoes until tender (10-15 mins) and drop in the frozen peas / broad beans for the last couple of mins. Drain it all and set aside.
Cut the courgette into slices (about 1cm is good - too thin and it'll go mushy when you cook it) and keeep it aside until you've cooked the fish.
Salmon
Season the salmon fillet with some salt and pepper. Its a good idea to dab the skin with some kitchen paper beforehand. This will help the skin crisp up beautifully.
Heat a good few glugs of olive oil in a pan over med-high heat. When hot, add the salmon skin side down and turn the heat down a notch. Let it cook for a about 5 mins (undisturbed!) on the skin side, before turning over to cook for another 3 mins or so on the other side.
Greens
Get the pan back on the heat. When hot, add a drop of oil and fry the courgette. Add some sliced garlic after a minute or so and toss the courgettes over. At this point get your prepared vegetables. Keep the potatoes aside and add the peas and beans to the pan with a squeeze of lemon - they won't need long.
Plate it all up and enjoy!
Variations
I used a mix of a courgette and some frozen peas and broad beans. But you could use some cabbage, spring greens, sprouting broccoli, french beans... some fancy asparagus. It all works beautifully!
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