Salmon with two dressings & crispy salmon skin Recipe

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Serves 2

Small handful of chives, cut to shape
Mustard vinaigrette (10 parts non-extra-virgin olive oil, 2 parts dijon mustard, 1 part lemon or lime juice, salt & pepper)
Dill oil (handful of very finely chopped dill left in non-extra-virgin olive oil for a few hours to absorb flavour)
220g salmon fillets with skin, de-scaled and skin removed and reserved
Crusty brown malted bread, sliced

How to make Salmon with two dressings & crispy salmon skin

This makes a good light starter.

As you can see, I've rather gone all out for presentation here, but you don't have to!

Squeezy bottles are ideal for making up the vinaigrette & dill oil. Shake before serving.

Plate up first, using the chives and two dressings.
Cut the salmon skin into long thin strips.
Cut the salmon flesh into smallish bite-sized chunks.
Heat up a hot pan with some olive oil or other cooking oil.
Sear the salmon chunks for a couple of minutes, colouring the outside but not cooking right through. Remove and reserve.
Fry the salmon skin pieces until crisp but not burnt.
Plate up the salmon pieces, topping with the skin.
Serve with the bread.

muttoneer says
Beautiful presentation and it sounds delicious to boot. I can see how you could get such straight lines, but those little boxes absolutely confound me.
felders says
Thanks :) There are basically two big bits of chive in each corner, then two little bits to close the box - then i squeezed a drop of vinaigrette / dill oil in each and teased it into the corners with the tip of a skewer.. I think if i did it again I'd make the boxes *slightly* bigger because I found myself wanting a little more dressing! What's nice is you can spend lots of time plating up first because the salmon takes so little time to cook. Not sure I'd want to do 8 of those for a dinner party though ;)
rshakespeare03 says
im really impressed with yourpesentation.simple but absolutely on the spot.well done chef.