salmon

Salmon, it’s delicious, full of protein, and full of GREAT fats, and you’re probably not enough enough of it. This recipe teaches you how to perfectly cook a fillet of salmon, and we’re going to couple it with mushrooms and broccoli to make for a massive hit of potassium.

Recipe: Crispy Skin Salmon and Stir Fry

Yield: 2 Serves

Cooking Time: ~25 minutes

Ingredients

  • 280g Broccoli
  • 200g Bacon
  • 185g Mushroom
  • 50mL Sesame Oil
  • 370g Salmon

Salmon, it’s delicious, full of protein, and full of GREAT fats, and you’re probably not eating enough of it. This recipe teaches you how to perfectly cook a fillet of salmon, and we’re going to couple it with mushrooms and broccoli to make for a massive hit of potassium.

Step 1: Bacon

Take your 200g of bacon, roughly chop, and throw in a pan on medium-low, put in one clove of diced garlic, then cover with an appropriate lid

Step 2: Mushrooms

After 10 minutes of the bacon gently cooking, slice 185g of mushrooms and place on top of the pan

Step 3: Broccoli

Cut your broccoli as pictured, and put it in the pan with the rest, covering again once done.

Step 4: Sesame Oil

Pour the sesame oil over the top of the broccoli and cover again.

Yes, I used a shot glass.

Step 5: Salmon

Melt some butter in a non stick fry pan, and place the salmon in skin side down. Make sure the heat is medium to medium-high.

Apply a little salt to the top, I used pink Himalayan rock salt, and I can’t recommend it highly enough!

Put a lid over the top, too, it’ll help the top, and thus, the middle, cook better

When it looks like this, you know it’s almost ready. It will look like the skin is burning, and a tiny part of it might be, but it’s usually safe to keep going for a little while.

Serve

Serve the Salmon with the broccoli, mushroom, and bacon mixture.

Salmon should be very, very tender, and fall apart particularly easily, just as belowed.

The best part?

The skin, oh my!!

2 Comments on Crispy Skin Salmon and Stir Fry

oh my gosh, i have to make this. this week. I am loving keto (it’s been 4 weeks and change) but I haven’t gotten the balls to make fish yet – but I’m drooling over your pics

by crista on September 23, 2012 Reply

    They’re really good, the fried skin is out of this world. These fillets are Tassal, if you’re in Melbourne, there’s a shop in Kew :)

    by Aaron on September 23, 2012 Reply

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