What you’ll need

Serves 4

  • 4 salmon fillets, skin on (roughly 200g each)
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 avocados, skin and seeds removed mashed
  • a good hit of tabasco sauce – because this is what gives the dish a great lift (optional)
  • 1 medium red or yellow pepper, seeds removed, 6mm dice
  • 1 courgette, 6mm dice
  • 2 medium tomatoes
  • 1/2 a small red onion, peeled and finely sliced or 4 – 5 spring onions, finely sliced
  • 1/2 packed cup coriander leaves & stalks, roughly chopped
  • 4 tablespoons lime
  • 3 – 4 baby cos lettuce

The easy bit

  1. Preheat oven to 200ºC or 190ºC fan forced.
  2. Rub salmon pieces with a small amount of olive oil (reserve the rest), season with salt & pepper on skin side, then transfer skin side down onto a cold* non-stick pan, on a low to medium heat. Leave salmon to cook for about 7 – 10 minutes or until the skin is golden and crispy. Flip salmon and cook until there is very little give when you press it gently. Rest with skin side up until cool enough to handle.
  3. Slice all cooked flesh away and return the skin to non-stick pan, on low heat, underside down to crisp up. Meanwhile, with 2 forks, flake the flesh finely and spread evenly onto a baking tray lined with parchment. Drizzle 1 tablespoon of olive oil over the salmon and bake for about 15 – 20 minutes or until very crispy and a deep golden brown. Remove salmon skin from pan (set pan aside without washing) and cool skin on some paper towel.
  4. To make salsa, scatter pepper and courgette onto pan, on high heat to cook in oil rendered from salmon. Don’t toss the vegies – simply allow them to sit for about 10 seconds or until you can see edges of the vegies are slightly blackened. Toss for another 10 seconds then transfer vegies to a plate to cool. In a medium mixing bowl combine with tomatoes, onion, coriander, only 2 tablespoons lime, salt and pepper. Set aside.
  5. To make guacamole, simply combine avocado with 2 tablespoons lime, salt, pepper and tabasco to taste. Set aside.
  6. To assemble the scoops, begin with slicing the crispy salmon skin into 5mm slivers. Dollop a small amount of the guacamole in each lettuce cup, 2 tablespoons of the salsa, then a generous sprinkle of the salmon crisps and crispy skin over the top.

*Tip: When cooking salmon, always start with a cold pan and the skin side down. This will ensure the skin crisps up slowly and beautifully, without burning before the flesh cooks completely. Also always serve skin side up and EAT IT! A lot of people aren’t used to eating fish skin but it’s just like pork cracking – delicious and full of omega 3 fats which are very good for you.

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