The NO GARLIC Cookbook: World Classics - The Ultimate Collection by Chamberlain Keith

Author:Chamberlain, Keith [Chamberlain, Keith]
Language: eng
Format: azw3
ISBN: 9781999594824
Publisher: Greentech Publishing
Published: 2018-12-22T16:00:00+00:00

Ingredients

4 x 85g (3oz) fillets salmon with skin

2 tbsp olive oil (not extra virgin)

110g (¼ lb) fresh mange tout

Coarse sea salt to season

Method

Rinse the salmon fillets and thoroughly dab dry with paper towels and then add sea salt to season, pushing in to the skin and flesh on both sides.

Heat the olive oil in a large non-stick frying pan over medium heat.

Now carefully place the salmon fillets into the hot oil with the skin side facing down and cook until it is crispy golden brown, then turn and continue cooking until the flesh side is lightly seared. Now, take the salmon fillets from the frying pan, allowing any excess oil to drain into the pan.

Add the mange tout and fry on a high heat from between 1 to 2 minutes, making sure to stir continuously until tender and not burnt. Place into a heated bowl and cover.

Finally, remove the skin from the salmon fillets and fry the skin in the remaining oil in the frying pan until crispy, adding back the mange tout and salmon fillets just to heat through for about 30 seconds. Place the crispy skin with the salmon and mange tout and plate up. You can serve with new potatoes or salad depending on the season.

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