"Being one of the most versatile and delectable ingredient that is loved by many, there is no way one could go wrong while cooking with salmon. The bright orange meat soaks up all the flavours of the ingredients that you use and it bursts with flavour once you take a bite into it. If you wish to prepare a masterpiece of a dish that is exclusively served at premier resort properties the likes of Baros Maldives, here is an easy recipe which upon following you could enjoy from the hearty and delicious meal from the comfort of your home!"
Crispy Skin Tasmanian Salmon Glazed with cherry tomato and red radish, tomato concasse, garnished with endive
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 200 grams Salmon
- 20 grams Yellow Carrot
- 15 grams Red Radish
- 15 grams Endive
- 15 grams Green Herbs
- 5 grams Salt (to taste)
- 5 grams Pepper (to taste)
- 10 grams olive oil
Method
Step 1
On to a plate, place the salmon, skin side up; drizzling some oil rub salt till it gets absorbed into the skin.
Step 2
Place a large, non-stick frying pan, over medium-high heat, add salmon in the salmon to the pan skin side down and cook until skin is crisp – this may take approximately 4-6 minutes. Once the skin is cooked to crisp, flip the fish over and cook covered for a couple of more minutes until the fish reaches your preferred level of doneness. Once done plate the fish.
Step 3
On to another pan sautee, the diced Yellow Carrot and red radish with a little bit of olive oil and salt once cooked plate it next to the fish on the plate.
ingredients
Tomato Concasse glaze
- 30 grams Cherry Tomato
- 15 milliliter Balsamic Vinegar
- 5 grams Sugar
- 5 grams Salt
- 3 grams Black Pepper
- 2 grams Fresh Mint Leaves
Step 1
On to a boiling pot of water, place the tomatoes into a pot of boiling water and gently blanch and cook for 15 to 40 seconds till the skins begin to peel off.
Step 2
Once the tomatoes reach such consistency, transfer it to a bowl of ice water and allow to cool for two to three minutes. When it is cool enough to handle, peel the skin from each tomato.
Step 3
Then cut them in half crosswise and remove the seeds; then finely dice them and mix it with the Balsamic Vinegar and all other ingredients; pour the glaze over the fish. Dot with chopped endive and garnish with the mint.