Crispy-Skinned Salmon With Fennel And Cucumber Slaw
Serves
4
Preparation
25 minutes,
plus 30 minutes chilling timeCooking
9
minutesIngredients
4 4 x 175g Atlantic salmon fillets, pin-boned, skin on
Sea salt flakes, to season
1 Tbsp 1 olive oil
Lemon wedges and mustard cress, to serve
- Fennel and cucumber slaw
1 medium 1 fennel bulb, trimmed and very thinly sliced
3 cups 3 finely shredded savoy cabbage
2 2 Lebanese cucumbers, halved lengthways, deseeded and cut into matchsticks
3 3 green shallots, trimmed and
thinly sliced
⅓ cup ⅓ Kewpie mayonnaise
2 Tbsp 2 tahini
¼ cup ¼ lemon juice
Sea salt flakes and ground black pepper, to season
Method
- To make fennel and cucumber slaw, place fennel, cabbage, cucumber and shallots into a large bowl. Toss to combine. Mix mayonnaise, tahini and lemon juice in a bowl until combined. Season. Drizzle mixture over slaw mixture. Toss until combined. Refrigerate for 30 minutes or until ready to serve.
- Pat salmon skin dry with paper towel. Rub skin with sea salt.
- Starting with a cold frying pan, add oil to the pan. Place salmon, skin-side down, into the pan. Cook over medium heat for 6-7 minutes until the skin is golden and crisp. Turn and cook for 1-2 minutes for medium-rare, or cook to your liking. Drain on paper towel, flesh-side down.
- Serve salmon with fennel and cucumber slaw and lemon wedges. Garnish with mustard cress.
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