Crispy Skin Salmon And Thai Salad With Coriander Lemon And Chilli Sauce

Posted 2017-02-03 by Naomi ⇒ follow

[Image1 The Crispy Skin Salmon And Thai Salad With Coriander And Lemon And Chilli Sauce is healthy and delicious]

This Crispy Skin Salmon And Thai Salad With Coriander And Lemon And Chilli Sauce is a healthy and delicious meal. It can be served as lunch or dinner.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients
4 portions of salmon, skin on, tail end
Olive oil
Salt
1/2 iceberg lettuce, roughly cut
2 tomatoes, diced
10cm continental cucumber, sliced
1 red or yellow capsicum, sliced
1 avocado, sliced
1/2 bunch coriander, roughly cut
Tasty Easy Lemon and Chilli Sauce recipe

Method

Preheat fry pan on high.

Put the salmon into a plastic bag and drizzle olive oil on top. Gently move the salmon in the bag so that the olive oil coats both the skin and the flesh.

[Image2 Using a olive oil jug and a plastic bag will coat the salmon evenly and will help reduce oily fingers.]

Open the plastic bag and place the salmon skin side up. Evenly sprinkle salt on the skin.

Place salmon in the frying pan, skin side down. Fry for 1 minute on high.

[Image3 The salt on the skin makes the skin crispy when you fry the salmon skin side down.]

Turn the fry pan down to a medium setting and cook the salmon for 10 minutes with the lid on.

Combine the lettuce, tomato, capsicum, cucumber and avocado. Place the salad on serving plates, top with coriander and Tasty Easy Lemon and Chilli Sauce.

Use a spatula to gently lift the salmon off the fry pan to check that the skin is crisp to your liking, taking care not to break the skin. Fry for an addition minute on high, if required.

Serve the salmon skin side up with the salad. Enjoy.

Tips

Using a plastic bag will help evenly coat the salmon with olive oil, reduce oily fingers and will double as a rubbish bag.

Add cut mango or pineapple to the salad for a sweet tropical twist.

This meal could be followed by the Pineapple And Coconut Piña Colada Sorbet With Shredded Coconut recipe