15 minute Crispy Salmon with Flash Fried Veggies
- HopeLyndseyPlumb .
- Sep 25, 2016
- 2 min read
Ingredients
1 or 2 salmon fillets WITH THE SKIN ON! (I hadn't eaten on the day of the photo, so I went for 2)
Handful of mushrooms
Half an onion diced
Garlic clove chopped
Handful of washed spinach
Sea salt flakes
2tbsp coconut oil (can be replaced with extra virgin coconut oil)
Method
•Turn the salmon skin side up on some kitchen roll, then sprinkle the skin with sea salt. This helps to draw out the moisture & the less moisture there is then the crispier the skin will become.
•gently heat up 1tbsp of coconut oil in a heavy bottomed non stick frying pan.
•In the meantime, prep your veggies.
Chop the onion, garlic (I use the pre chopped stuff that comes in a jar!) mushrooms, wash the spinach if needs be.
•Dab any moisture off the salmon skin with the kitchen towel & then put the salmon, skin side down into the hot coconut oil.
Now you need to leave well alone. Don't fiddle with it or try to move the salmon around. Trust in your non stick!
•heat another 1tbsp coconut oil in another pan. This is for your veggies.
•add the onions to the pan with the hot coconut oil, allow to cook for 5mins on a medium heat before adding the garlic & mushrooms.
Then you may want to turn the heat down whilst waiting for the salmon to turn.
•you are looking for the salmon to begin to turn pale pink halfway up the sides, at this point it's time to flip over your salmon steaks & flash fry the top.
My preference is 2-3 mins on a medium/high heat.
You are now ready to serve
Extras
•a tsp of grated ginger adds a fragrant flavour when cooked with the garlic & onion mix.
•a splash of tahini or soy sauce goes really well at the end of the salmon cooking process.
•add sea salt & black pepper to taste but remember that the salmon skin has been salted
•I use handfuls rather than exact measurements because if I'm throwing together a quick meal then precise measurements are irrelevant to me!
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