Crispy Skin Salmon
Chef George Bustamante of One World Deli
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.
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)
- 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
- 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.