Saturday, January 5, 2008

Carmel's Crispy Skinned Salmon

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

  • 1 tsp rock salt
  • 2 tsp finely grated lime rind
  • 4 (about 170g each, 2cm thick)
  • salmon fillets
  • Olive oil, to grease
  • 1 x 150g pkt baby spinach leaves
  • 2 ripe avocados, halved, stones removed, peeled, coarsely chopped
  • 1 red capsicum, halved, deseeded,
  • thinly sliced
  • 1/2 red onion, halved, thinly sliced
  • 45g (1/4 cup) drained pickled ginger
  • 1 green shallot, end trimmed,
  • thinly sliced diagonally
  • 1/2 cup fresh coriander leaves
  • 1 x 100g pkt fried or crunchy noodles (Chang's brand)
  • Freshly ground black pepper
  • Lime wedges, to serve
  • Wasabi dressing

  • 125g (1/2 cup) good-quality
  • whole-egg mayonnaise
  • 1 1/2 tbs olive oil
  • 3 tsp wasabi paste
  • 3 tsp soy sauce


  1. Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
  2. Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  3. To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
  4. Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
  5. Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.


Australian Good Taste - November 2005 , Page 64 Recipe by Carmel Debreuil

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