Salmon with a crunch and capers
Prep: 10 mins | Cooking: 8 – 10 mins
The salmon skin in my opinion is the best part (that’s when it is crunchy)! This is a great dish to whip up if you are working late – so easy.
- Salmon (just buy one piece per person).If in Aus, probably get Atlantic Salmon. While, in New York I buy Scottish imported salmon, which doesn’t break your daily budget. Leave the skin on.
- Teriyaki sauce (buy a bottle and you will have it for a long time)
- 1/4 of a lemon
- Asparagus (cut of a good 1-2 inches (3 approx cm) from the bottom)
- Heat a saucepan on the stove, and while it is heating up, drizzle a generous amount of olive oil.
- Cut your fish in pieces depending on the number of people you are cooking for. Then, sprinkle some salt on the bottom skin side.
- Put the salmon in the pan as it is still heating up, and skin is face down. As the pan heats up the skin may stick, so scrape it off and put the skin at the hottest area of the pan to get crunchy.
- While the salmon is cooking, boil some water. Place the boiled water in a shallow dish on the stove, with the asparagus for about 5-7mins. Make sure you check after 5 mins, as you don’t want soggy asparagus. Once the asparagus is ready then drain it until use.
- The thickest piece of salmon should be closer to the flame rising underneath. Keep on turning the fish so it doesn’t stick for around 8mins (depending on how hot your pan is you may need a min or so more) – see photo below.
- The salmon skin may stick together, so once the fish is ready and skin is crunchy, take the crunchy skin out (pat it down between paper towels to get the oil out) and cut it into small pieces.
- Place the salmon on the plate, then drizzle Teriyaki, a squeeze of lemon, a few capers and crunchy fish skin.
- Then, place some asparagus beside or on top of the fish. On the side, serve some Mayonnaise to dip the asparagus in.