Light meals don’t have to boring ones, so long as you’ve got great ingredients, and a well-thought-out idea for putting them all together. Such is the case for this Crispy Skin Salmon, which makes for a light and tasty meal, whether it’s for a slow Sunday lunch, or for date night at home.
Ingredients
Salmon
180g salmon with skin on
1 tbsp olive oil
1 tsp kosher salt
1 tsp pepper
150g marble potatoes
1 tbsp olive oil
Salt and pepper
50g French beans (blanched)
3 tbsp caper aioli
Half of a soft boiled egg
Lemon wedge (optional)
Caper Aioli
1/2 cup mayonnaise
2 tbsp cream
2 tbsp red onion (minced)
1 clove garlic (minced)
2 tbsp capers (minced)
2 tbsp spring onion (minced)
2 tbsp dill (minced)
1/2 tsp kosher salt
1/2 tsp pepper
Directions
Prepare the caper aioli ahead: combine all ingredients until well-incorporated, and chill for a few hours before serving.
Pat salmon dry with paper towels, then season with salt and pepper on all sides. Add oil, then set aside.
Wash, dry, and half all the marbled potatoes. Season with salt and pepper then set aside
Blanch French beans in salted boiling water for 1 minute, strain then shock beans in ice cold water.
Heat a medium sized non-stick pan over medium heat.
Place potatoes cut-side down on the pan and turn over when golden brown.
In a separate pan, place the fish skin-side down and cook around 2-3 minutes, until the skin is crisp.
Turn the fish over and cover on low heat, until fish is cooked through, around 3-4 minutes. Set salmon aside on a plate.
On the same pan over medium heat, put blanched French beans with the potatoes and sauté till warmed through. Set aside potatoes and French beans on a paper towel-lined plate.
Spoon caper aioli onto your desired plate and place potatoes, French beans, then the salmon on top. Place half of a soft boiled egg on the side. Enjoy with a chilled Chardonnay or some sparkling lemon water.
Meet the Farm Behind Our Organic Produce
Teraoka Farm
Teraoka Farm began in 2016 on a family's land in Mangatarem, Pangasinan. Today, it's grown into a network of 70+ organic partner farmers supplying restaurants and food businesses across Metro Manila — including One World Deli.
Farm-to-table, but built around relationships.
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