Serves : 4 Preparation time : 5 minutesCooking time : 15 minutes
This dish is simple and tasty. The salt causes the salmon skin to crispen, and also adds wonderful flavour, so use the best-quality salt you can find.
Atlantic salmon, raw, 500 g, 4 X 125g fillets
Lemon juice, 1 juice of 1 lemon
Lemon peel, 30 g, peel of 1 lemon
Sea salt, 1 teaspoon(s)
Olive oil spray, 1 spray(s)
Baby bok choy, 2 bunch(s), outer leaves removed
Pat the salmon skin dry using a paper towel. Drizzle about a tablespoon of the lemon juice over the skin then coat evenly with salt flakes.
Heat a large frying pan over a medium–high heat and spray lightly with oil. Cook the salmon skin-sidedown in the hot pan for 3–5 minutes, gently shaking the pan occasionally to ensure the skin doesn’t stick, then carefully flip over and cook for another 3–5 minutes. The salmon should be golden brown and crisp.
Meanwhile, steam the bok choy for 5 minutes then mix through the lemon rind and remaining lemon juice. Serve salmon fillets with bok choy.