Crispy Skin Salmon with Fish Sauce Caramel
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Crispy Skin Salmon with Fish Sauce Caramel
Recipe by Diana Chan
Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins
Ingredients
Huon Premium Tasmanian Salmon Steak Skin On
Extra virgin olive oil, for pan frying
Salad
Green beans, blanched and refreshed in cold water
Cucumbers, julienned
Mixed Asian herbs (coriander, mint, Thai basil)
Lime leaves
Shallots
Coles sea salt
Salad Dressing
Garlic
Lime juice
¼ cup fish sauce or oyster sauce
2 tbsp sugar
Fish Sauce Caramel
¼ cup fish sauce or oyster sauce
3 tbsp sugar
To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce
Method
Drizzle extra virgin olive oil over the Huon Premium Tasmanian Salmon Steak and season with salt. Place the steak, skin side down, in a pan over medium-high heat. Press down on the fillet for about 30 seconds to ensure the skin crisps.
Meanwhile, prepare the dressing by combining lime juice, sugar, and fish sauce in a mixing bowl. Whisk until well blended, then add minced garlic and bird's eye chilli. Mix thoroughly and set aside.
For the salad, in a separate bowl, combine mixed Asian herbs, lime leaves, cucumber, and green beans. Add finely sliced shallots and chilli, then toss with the dressing until evenly coated.
Once the salmon is cooked and the skin is crisp, remove it from the pan and set it aside.
