Ok so it’s not the best picture, but trust me this dish is super yummy! The crispy skin really makes the dish, giving it this moreish salty crunchy element! And as an added bonus it’s a pretty quick and easy meal to prepare!
Serves 2 as a main and 4 as a light meal or entree.
- 2 fillets of Atlantic Salmon (skin on)
- Sea Salt
- Olive Oil
- 1 cup of frozen broad beans, cooked in boiling water until they all float to the surface
- 2 spring onions, peeled and finely sliced
- A handful of mint, roughly torn
- 1/4 coriander, roughly torn
- 1 green chili, finely sliced (remove the seeds if you want to reduce the spiciness)
- 180g of soba noodles, cooked according to packet instructions
- 2 tbs Rice wine vinegar
- Juice of 1-2 limes (or half a lemon)
- 1 tbs soy sauce
- 1/2 tsp sugar
- 1 tbs olive oil
- A few drops of sesame oil
- Dab the salmon fillets with paper towel to remove excess moisture. Then generously salt the skin of the salmon and set aside while you make the salad.
- To make the salad remove the broad beans from their pods by squeezing at one end of the pod. The beans should just pop right out. Then add the beans and the rest of the salad ingredients together.
- To cook the salmon, heat a frying pan with some olive oil to a high heat. When the pan is hot at the salmon skin side down and cook for 4-5 minutes, moving occasionally to stop the salmon from sticking to the pan.
- Then turn the salmon over. At this stage using tongs peel the crispy skin off the fillet and then place the skin with the side that was attached to the flesh facing down in the pan and continue to cook until crispy and golden brown.
- Cook the salmon for another 3-4 minutes until it flakes easily when pressed with a fork and still a little bit pink in the middle.
- At this stage remove the fish and skin, dress the salad and serve.
Consider serving the dish with Asian greens such as bok choy if you want to add more veggies!
Happy Eating! 🙂 x