This crispy-skinned salmon paired with a tangy pickled vegetable salad is the perfect dish for a warm evening dinner. The crispy skin on the salmon adds a delightful crunch, while the pickled veggies offer a refreshing contrast. It’s light, flavorful, and easy to prepare, making it ideal for a quick yet impressive meal.
Ingredients (Serves 1)
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons caster sugar
- 1/4 teaspoon fennel seeds
- 1 carrot, peeled into ribbons
- 1 Lebanese cucumber, thinly sliced
- 2 radishes, thinly sliced
- 2 tablespoons seed mix (pepitas and sunflower seeds)
- 1/4 teaspoon ground cumin
- 140g salmon fillet, skin on
- 1 teaspoon extra virgin olive oil
- 1 teaspoon sea salt flakes
- 125g microwave super grains rice mix
- 1/4 bunch continental parsley, leaves picked
Method
Step 1: Prepare the Pickling Mixture
- In a small saucepan, combine white wine vinegar, caster sugar, fennel seeds, and 1/4 cup of water. Bring to a boil over high heat, stirring until the sugar has dissolved.
Step 2: Pickle the Vegetables
- Place the carrot ribbons, cucumber slices, and radish slices into a small heatproof bowl. Pour the boiling vinegar mixture over the vegetables and toss to combine. Set aside and allow them to pickle while you cook the salmon.
Step 3: Toast the Seeds
- In a medium frying pan, cook the seed mix over low heat for about 3 minutes, or until toasted. Add the ground cumin and cook for 1 minute, or until fragrant. Transfer the seed mix to a small bowl and wipe the pan clean for cooking the salmon.
Step 4: Cook the Salmon
- Place the salmon fillet, skin-side up, on a large plate. Drizzle with extra virgin olive oil and season with sea salt flakes. Heat the same cleaned frying pan over medium-high heat and cook the salmon skin-side down for about 4 minutes, or until the skin is crispy. Flip the salmon and cook for another 3 minutes, or until just cooked through. Transfer the salmon to a plate and cover to keep warm.
Step 5: Assemble the Dish
Meanwhile, heat the rice mix according to the packet instructions. Drain the pickled vegetables and combine them with the parsley leaves in a bowl. Season with salt and pepper to taste.
On a serving plate, arrange the rice, salmon, and pickled vegetable salad. Sprinkle the toasted seed mix over the top for a delicious crunch.
Conclusion
This Crispy-Skinned Salmon with Pickled Vegetable Salad is the perfect balance of flavors and textures. The crispy skin on the salmon complements the tangy pickled vegetables, while the toasted seeds add a delightful crunch. Serve this dish for a light, yet satisfying dinner that’s sure to impress!
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